Season the chicken on both sides with salt and pepper. Set aside.
On a large plate, combine the protein powder, almond flour, and salt with black pepper to taste.
Add olive oil to a large non-stick skillet so it covers the bottom with a thin layer. Heat over a medium heat.
Bread the chicken on both sides. When the skillet is hot, cook the chicken for 3-4 minutes on each side or until golden brown and cooked through. Work in batches and add extra oil when needed. When done, remove onto a clean plate to rest.
When all chicken is done, add one tablespoon of butter, onion, and garlic to the same skillet. Cook for one extra minute or until thickened to your taste.
Then, add the chicken stock and cook until the liquids are reduced by a third. When done, add the lemon juice, the rest of the butter, and the capers. Stir. Cook for one extra minute. Remove from the heat and pour the sauce into a serving bowl or sauceboat.
Serve the chicken garnished with thin lemon slices and the sauce poured on top.