Gather and prep all ingredients. Pre-heat oven to 400F.

Trim and wash the asparagus. Season with olive oil, garlic, lemon zest, and salt and pepper to taste.

Spread asparagus over a baking sheet. Optionally line with parchment paper if needed. Once oven has pre-heated, place in the oven and bake for 15 minutes.

Combine the almond flour with salt and pepper. Dredge the chicken with the almond flour mixture, coating the chicken as well as you can. Set aside.

Add half of the butter and olive oil to a pan over medium heat. Once butter is sizzling, add chicken to the pan, making sure not to overcrowd. Cook until golden brown, about 3 minutes, then flip and cook an additional 2-3 minutes or until cooked through.

Repeat this step with remaining butter, olive oil, and chicken breast. Once done, if needed, place the chicken into the oven with the asparagus to keep warm.

Reduce heat to medium-low and add butter for the sauce. Once melted, add in the shallot and garlic to sweat, about 2 minutes. Once shallot is softened, turn heat up to medium-high and add in the chicken broth. Allow mixture to boil and reduce by about half.

Once sauce is reduced, add in the lemon juice, capers, and heavy cream. Stir well, making sure to scrape any browned bits from the bottom of the pan.

Plate the chicken, asparagus, and pour sauce over as needed. Garnish with parsley and enjoy!