Begin by thinly slicing the chicken breasts into about 6 equal pieces, season with salt and pepper, set aside.

In a shallow dish, mix all-purpose flour with a pinch of salt and pepper. Dredge each chicken piece in the flour, shaking off excess.

Heat a skillet over medium-high heat, add light butter and a spritz of olive oil, then sear half the chicken for about 2 minutes on each side until golden.

Repeat searing for remaining chicken pieces, removing them to keep warm after cooking.

In the same skillet, add more olive oil if needed, sauté shallots for 2-3 minutes until softened, then add minced garlic for another minute.

Deglaze the pan with lemon juice, white wine, and chicken broth while scraping the bottom, then bring to a gentle boil.

Return chicken to the skillet, let simmer on low for about 10 minutes until cooked through.

Whisk together remaining flour with almond milk until smooth, stir into sauce to achieve a creamy texture.

Bring sauce back to a boil for 5 minutes until thickened, then combine chicken with sauce in the skillet.

Garnish with parsley and lemon slices, then serve.