Cut the chicken breasts in half horizontally, butterflying them open
Put chicken pieces between two pieces of parchment paper and pound them with a heavy skillet until ¼ inch thick
Mix together almond flour, salt, and pepper
Dredge chicken thoroughly in flour mixture, until well coated
Heat olive oil and 2 tablespoons of grapeseed oil in a 9 inch skillet on medium high heat. Add half of the chicken pieces and brown well on each side, about 4 minutes per side
Transfer from skillet to a plate, add the other breasts and cook, then remove from skillet
Add lemon juice, chicken stock and capers to the skillet and use a metal spatula to loosen the browned bits and incorporate them into the sauce
Reduce the sauce by half then whisk in the remaining 3 tablespoons of grapeseed oil
Add chicken back to skillet and sprinkle with parsley