1. Using a heavy duty pan (cast iron works great) melt the oil or ghee over high heat.
2. Pat the chicken breast dry with a paper towel. Liberally sprinkle each side of chicken with salt and pepper. When the pan is hot, add the chicken. Make sure to give each piece of chicken space.
3. Let cook on the first side for 4 minutes or until the sides of the chicken turn white, then flip over. Cook for only 2 minutes and remove the chicken from the pan to a plate.
4. Turn the heat down to medium/high, add the butter, onions, mushrooms and thyme to the pan. Stirring occasionally to cook until the onions are soft and the mushrooms are brown – around 4 minutes. Add the garlic clove and tapioca powder. Stir constantly for 30 seconds.
5. Add the chicken bone broth and Worcestershire sauce into the pan, stirring to combine all ingredients. Return the chicken back to the pan.
6. When the broth starts to boil, cook for 3 minutes. Turn the heat off and let sit in the pan. The sauce will thicken upon standing. Remove the fresh thyme with tongs or a fork and discard.

Serve with roasted vegetables, cauliflower rice or over pasta.