Begin by thinly slicing the chicken breasts into six pieces. Season all-purpose flour with kosher salt and black pepper in a shallow dish, ensuring an even mix. Lightly dredge each chicken piece in the seasoned flour, shaking off any excess.

In a large skillet, heat half a tablespoon of light butter along with olive oil spray over medium heat. Once the butter melts and sizzles, add half of the chicken pieces and sear each side for about 2 minutes until golden brown. Remove the chicken from the skillet and set aside. Repeat with remaining chicken.

In the same skillet, add more olive oil spray, then add shallots and minced garlic. Sauté for 2-3 minutes until shallots are softened and translucent.

Pour in fresh lemon juice, white wine, and chicken broth, scraping up browned bits from the skillet. Bring to boil, then return seared chicken to the skillet, reduce heat, and simmer for about 10 minutes or until chicken reaches an internal temperature of 165°F.

Remove the chicken and set aside. Whisk remaining flour with almond milk until smooth, then stir into the skillet and cook for about 5 minutes until the sauce thickens.

Return chicken to the skillet, toss to coat in sauce, and heat through. Garnish with parsley and lemon slices before serving.