If using whole chicken breasts, thinly slice them into about six pieces to ensure quick cooking.

In a shallow bowl, combine the all-purpose flour, salt, and black pepper. Dredge each piece of chicken lightly in the flour mixture.

Heat a skillet over medium heat, add the light butter and a drizzle of olive oil. Sear half the chicken for about 2 minutes on each side.

Sear remaining chicken pieces in the same manner until golden brown.

Add a splash of olive oil, then add sliced shallots and minced garlic. Cook for 2-3 minutes until soft.

Deglaze the pan with lemon juice, white wine, and chicken broth. Scrape browned bits from the pan.

Return the seared chicken, reduce heat to low, and let simmer in the sauce for about 10 minutes.

Remove chicken, whisk together remaining flour with almond milk and stir into the sauce. Heat until it thickens.

Gently coat chicken with the sauce and garnish with parsley and lemon slices before serving.