In a large, shallow bowl, mix the almond flour, garlic powder, onion powder, oregano, and black pepper. Season the chicken on both sides with salt then coat with the almond flour.

In a large skillet, heat 1 tablespoon butter and 1 tablespoon olive oil over medium heat. Add half of the chicken and cook on both sides until browned, about 3 minutes per side. Wipe the skillet and repeat with the second batch of chicken, adding an additional 1 tablespoon butter and 1 tablespoon olive oil.

(If you’re using parsley, now’s the time to pick the leaves off the stems, chop, and set aside so you can make it look pretty at the end.)

Wipe out the skillet. Melt the remaining 2 tablespoons of butter over medium heat until foaming. Stir in the almonds and cook until toasted, about 30 seconds. Remove from the heat, stir in the lemon juice, and drizzle over the chicken. Garnish with the parsley, if you’re going that way.