1. Cut one of the lemons in half and cut one of those halves in slices. Juice the remaining half and whole lemon and set aside. Season both sides of chicken breasts generously with salt and pepper. Place the almond flour in a pie plate (or shallow dish) and dredge each chicken breast in the flour. Heat a large skillet over medium heat for 2-3 minutes, until very hot. Add 2 tablespoons ghee to the pan and swirl to coat. Place two pieces of chicken in the pan. Saute until browned on bottom side, about 2-3 minutes. Turn the chicken breasts and cook until second side is golden brown, an additional 2-3 minutes. Transfer the chicken to a plate and tent with foil. Repeat process with remaining two chicken breasts.
2. Add the garlic to the now empty skillet and cook for a mere 10 seconds. Pour in the chicken stock (the pan will sizzle) and lemon slices. Increase the heat to medium-high and bring to a simmer. Scrape the bottom of the pan with a wooden spoon to loosen any browned bits. Simmer for about 4 minutes, until liquid reduces to about 1/3 cup. Pour in lemon juice and simmer again for 1 minute. Remove from the pan, add butter and capers, and stir until melted.

To serve:

1. Place a serving of zucchini on the plate and top with a piece of chicken. Spoon sauce over chicken. Serve immediately.