First, start by Seasoning the chicken cutlets well on both sides with salt and pepper.

Dredge each chicken cutlet in the almond flour, and set aside.

Now, Heat the butter and olive oil in a skillet over medium-high heat on the stove.

Add the dredged chicken to the heated skillet, and cook for 3-5 minutes on each side until browned well and completely cooked through. Remove the chicken from the skillet and keep warm.

Add the chopped shallots to the skillet, and cook for a few minutes until they begin to soften.

Place the garlic into the skillet, and saute another 15-30 seconds.

Reduce the heat to medium, and add the white cooking wine. Cook down until the liquid is reduced by half.

Mix in the lemon juice and the bone broth.

Add the heavy whipping cream to the skillet, and whisk well to combine.

Stir in the capers. Continue to cook the sauce down until it thickens.

Add the chicken back to the skillet, and spoon the sauce mixture over the top.

Heat the rinsed and drained palmini noodles in a skillet for a few minutes until they are warm, and then toss with some of the sauce from the skillet and a serving of chicken before serving.