Slice the chicken breast as if you are butterflying, but cut all the way through to make two thinner chicken breasts.

Set up a breading station with two bowls. In one bowl beat the eggs, in the second bowl combine the almond flour, parmesan, Italian seasoning, salt, and pepper.

Dredge each chicken breast in the beaten eggs, then the parmesan mixture, making sure it is coated on both sides.

Heat a large skillet to medium heat, and add the avocado oil. Brown the chicken for about 3 minutes on each side, until golden brown and crisp. Transfer to a plate and set aside.

In the same pan add 1 tablespoon of butter and sauté the minced garlic for about 30 seconds, until fragrant. Add the wine, scraping the pan to deglaze it. Add the lemon juice, and remaining butter to the skillet and stir.

When the sauce has reduced slightly add the chicken back to the skillet. and cook 2-3 minutes until the chicken has reached an internal temperature of 165 degrees F.

Top with lemon wedges, parmesan, and parsley if desired.