If using whole chicken breasts, start by thinly slicing them into cutlets for even cooking. Dredge each piece in all-purpose flour that's been seasoned with salt and pepper, ensuring a light coat.

In a large, heated frying pan, melt 2 tablespoons of light butter along with a splash of olive oil over medium heat. Cook the floured chicken cutlets in batches, about 2 minutes per side, until they turn a beautiful golden brown.

Using the same pan, add a bit more olive oil if needed, then toss in the chopped shallots and minced garlic. Sauté for 2 to 3 minutes until they caramelize and become fragrant.

Pour in the freshly squeezed lemon juice, white wine, and chicken broth, stirring well to combine. Bring the sauce to a boil for a couple of minutes.

Add the cooked chicken back into the pan, ensuring it gets coated with the sauce. Reduce the heat to low and let it simmer for about 10 minutes.

In a small bowl, whisk together the almond milk and the remaining flour until smooth. Gradually add this mixture to the pan, stirring constantly.

To plate your Lemon Shallot Chicken, arrange the sumptuous cutlets on a serving plate and generously pour the velvety sauce over the top. Garnish with fresh parsley.