Preheat oven to 200F and set a baking rack over a large cookie sheet.
Spread almond or hazelnut flour out on a large plate. Sprinkle with salt and pepper and then toss a little to combine. In another shallow bowl or dish, beat egg until frothy.
Pat chicken tenders dry with paper towels. Deep each tender in nut meal and then dip in egg. Re-dip into nut meal to coat thoroughly.
In a large skillet, heat 2 tablespoon butter over medium heat until melted and hot. Add half of the chicken tenders and cook until golden brown, about 3 minutes per side. Remove to oven and add another 2 tablespoon butter to the pan. Repeat with remaining tenders.
Add garlic to pan and cook until fragrant, about 30 seconds. Add broth and lemon slices and bring to a simmer. Cook until thickened and reduced by half, another 7 minutes or so.
Add lemon juice and capers, then add remaining butter in 4 pieces. Stir until melted and smooth. (If you want a thicker sauce, whisk in ¼ teaspoon xanthan gum right before serving). Season with salt and pepper.
Serve chicken over lightly steamed zucchini noodles or cauliflower rice. Spoon sauce over chicken before serving.
Notes
Serves 6. Each serving has 6.21 g of carbs and 2.72 g of fiber. Total NET CARBS = 3.49 g.Food energy: 426kcal Saturated fatty acids: 11.21g Total fat: 30.44g Calories from fat: 273 Cholesterol: 113mg Carbohydrate: 6.21g Total dietary fiber: 2.72g Protein: 28.95g Sodium: 646mg