Prep the chicken: Butterfly each chicken breast and cut into two thin cutlets. Pat dry. Season both sides generously with salt and pepper. If using, lightly dust with almond flour, shaking off any excess.

Sear the cutlets: Heat a large skillet over medium-high. Add olive oil and 1 tablespoon butter. When hot and shimmering, add chicken in a single layer (work in batches if needed). Cook 2–3 minutes per side until golden and just cooked through. Transfer to a plate and tent with foil.

Sauté aromatics: Reduce heat to medium. Add another 1 tablespoon butter to the pan. Stir in garlic and cook 20–30 seconds until fragrant, scraping up browned bits.

Deglaze and simmer: Pour in white wine (if using) and simmer 1–2 minutes to reduce by about half. Add chicken broth, lemon juice, and lemon zest. Simmer 3–4 minutes to slightly thicken and concentrate the flavor.

Add capers and finish the sauce: Stir in capers. Swirl in the remaining 1 tablespoon butter to give the sauce a glossy finish. Taste and adjust salt and pepper.

Return chicken to pan: Nestle the cutlets into the sauce and warm for 1–2 minutes. Spoon sauce over the top.

Garnish and serve: Sprinkle with parsley and add lemon slices if you like. Serve hot with your favorite keto sides.