Begin by seasoning the chicken cutlets generously with salt and pepper.
Next using almond flour dredge each chicken cutlet and then set aside.
Then you will want to heat the butter and olive oil in a skillet over medium-high heat on the stove top.
Carefully add the dredged chicken to the hot skillet, and cook for approximately 3 to 5 minutes on each side until the chicken is crispy, brown, and thoroughly cooked. Once cooked remove the chicken from the skillet and set aside (keep it warm).
Now add the chopped shallots to the skillet, you will want to cook for a few minutes until they begin to soften.
Place the garlic into the skillet, continue to sauté for another 15 to 30 seconds.
Then reduce the heat to medium, and add in the white cooking wine. Let it simmer to cook down until the liquid is reduced by half.
Mix in the lemon juice and the bone broth.
Next add the heavy whipping cream to the skillet, and stir to combine the mixture together.
Add in the capers. Continue to let the sauce simmer until it thickens.
Place the chicken back to the skillet, and spoon the sauce mixture over the top.
For the palmini linguini noodles, you will want to rinse and drain. Then add to a pot and boil for 5 to 10 minutes.
Finally toss the noodles with some of the sauce from the skillet and add the chicken for serving!