Wash your chicken breasts, cut them in half horizontally lengthwise to make sure the breasts are extra thin, and pat dry with paper towels. Season your chicken with salt and black pepper.

Prepare a shallow plate and cover with almond flour. Place the chicken breasts on the almond flour to coat them on both sides and shake off the excess.

Heat up a non-stick pan over medium-high heat. Add olive oil and 2 tbsp butter. Once the pan is hot, add in the chicken breasts and cook for 5 minutes on each side until golden brown. When the chicken has fully cooked, set aside.

Reduce the heat to low. Add the heavy cream and capers to the pan. Squeeze the juice out of the lemons. Stir everything together. Increase the heat to bring to a simmer, and add in the rest of the butter, salt, and pepper to the taste.

Bring the chicken breasts back into the pan and simmer for 5 minutes. Remove from heat, top up with chopped parsley, and grate the zest of the squeezed-out lemons onto the pan.