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Season the chicken breast with salt and pepper on both sides and get ready to coat. In one bowl whisk the eggs, in another add gluten free flour. Coat the chicken in the egg wash, then dip into the flour and evenly coat. Dip back into the egg wash, then once more into the flour to coat the chicken evenly. Set aside.
In a stainless steel pan over medium high heat, add avocado oil to the pan and 2 tbsp of butter. Once the butter is bubbling, add the chicken, presentation side down. Let it cook for 3-5 minutes, moving it around as the butter begins to bubble and brown. If the butter is getting too dark, turn down the heat and add more butter to the pan, we don’t want it to burn, we just want it brown! Once the chicken is golden brown, flip it over.
Turn the heat to medium and add two tablespoons of butter. Baste the chicken with the butter and cook for another 3-5 minutes, until the chicken is cooked through or reads 155*F on a meat thermometer. Set the chicken aside while you cook the sauce.
Remove the excess oil and butter and return the heat to medium. Add two tablespoons of butter and once melted add the almonds, toast for 2 minutes.
Stir in the shallots and garlic and toast for another 2 minutes until cooked through, season with salt as you go.
Turn off the heat and stir in the fresh lemon juice. Serve over the chicken and enjoy!