Prep the chicken: Slice each chicken breast horizontally to butterfly, then pound gently to an even 1/2-inch thickness. Pat dry with paper towels. Even thickness helps the chicken cook quickly and stay tender.

Season and coat: In a shallow dish, mix almond flour, salt, pepper, and garlic powder. Lightly dredge the chicken on both sides, shaking off excess. You want a thin coat, not a thick crust.

Sear the chicken: Heat 2 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium to medium-high heat. When hot and shimmering, add the chicken in a single layer. Sear 3–4 minutes per side until golden and cooked through. Transfer to a plate and tent loosely with foil.

Sauté the aromatics: Lower the heat to medium. Add remaining 1 tablespoon olive oil if the pan looks dry. Stir in the minced garlic and cook 30 seconds, just until fragrant. Don’t let it brown.

Build the sauce: Pour in the chicken broth, scraping up the browned bits with a wooden spoon. Add lemon juice, lemon zest, and capers. Simmer 3–5 minutes to reduce slightly. The sauce should taste bright and savory, not harshly acidic.

Finish with butter: Turn the heat to low and whisk in the remaining 2 tablespoons butter. This emulsifies the sauce and makes it glossy. Taste and adjust salt and pepper.

Combine and serve: Return the chicken (and any juices) to the pan, spooning sauce over the top. Warm for 1 minute. Sprinkle with parsley and add lemon slices if you like. Serve right away with your favorite low carb sides.