Preheat the oven to 425 degrees.

Add 2 tbsp butter to a skillet over medium-high heat.

Place the chicken into the heated skillet, and season with salt and pepper on both sides. Saute the chicken until cooked through and set aside.

Add the remaining 2 tbsp butter to the same oven-proof skillet, and saute the mushrooms until becoming tender. Set aside.

Reduce the heat to medium and stir in the garlic for 30 seconds.

Whisk in the white cooking wine and the chicken broth to deglaze the skillet.

Sprinkle the xanthan gum into the skillet a little at a time, whisking as you do.

Once the sauce has thickened, return the mushrooms and chicken to the skillet. Stir to combine well.

Sprinkle the cheese on top of the chicken and place the skillet into the oven for 10-15 minutes until the cheese has melted.

Garnish with green onions and crumbled bacon before serving.