Lemony Chicken with Olives and Capers

Ingredients

• 2 large chicken breasts (about 2 lbs., cut in half into cutlets)
• Kosher salt
• Freshly ground black pepper
• ¼ cup gluten-free all-purpose flour
• 2 tablespoons butter
• 4 teaspoons avocado oil
• 1 shallot (finely diced)
• 2 garlic cloves (minced)
• ¼ cup dry white wine
• 1 cup chicken stock
• 2 teaspoons Dijon
• Juice from half a lemon
• 1/3 cup Castelvetrano olives, pitted (roughly chopped)
• 2 tablespoons olive juice (from the jar of Castelvetrano Olives)
• 1 tablespoon capers (nonpareil)
• 1 fresh bay leaf
• 1 sprig of thyme
• 1 sprig of rosemary
• 2 tablespoons of minced chives
• 3 tablespoons slivered almonds (optional, as garnish)