Start by pounding the chicken into thin cutlets. See notes on how we contain the chicken mess while tenderizing the chicken.
Then, add the eggs into a bowl and whisk until smooth.
Salt and pepper both side of the chicken breasts to you taste and based on the saltiness of your salt.
On a large plate, add the almond flour and mix with salt and pepper.
Dip each chicken cutlet in the egg, letting any excess drip back into the bowl, then coat the chicken with the almond flour.
Dip each tenderized chicken cutlet in the egg. Make sure to let the lett excess egg drip back into the bowl.
Then, dip the chicken in the almond flour allowing it to coat the chicken.
In a large skillet, heat a pad of butter over medium high heat.
Then, add the chicken to brown flipping them once so that they cook for 4 to 5 minutes on each side.
When they are done, transfer the chicken to a resting plate.
Start the sauce making by adding the garlic to the skillet and cook until golden and flagrant. This should take about 2 minutes.
Then, add in the wine, chicken broth, capers, lemon juice and salt and pepper
Bring the liquid to a boil. Then, lower to medium heat until the liquid is reduced by half.
Once the liquid is reduced, whisk in the remainder of the butter until combined.
Then, return the chicken to the skillet and let it gently cook through, about 2 minutes.
Serve hot and with white lemon butter sauce on top.