Place chicken on a plate and season with some salt and pepper. On another plate combine almond flour, coconut flour, salt, onion powder and lemon zest then set aside. On another plate crack the egg and whisk it to spread it out on the plate. Place a large skillet over medium high heat and add oil to the pan. Dip the chicken breast in the egg to coat, then toss in the flour mixture to coat. Place breaded chicken breasts in the pan and cook for 4-6 minutes per side (covered) until cooked through.
Remove chicken from the pan and set aside. Add lemon juice, chicken broth & capers to the pan and bring to a boil then simmer for 5 minutes. Season to taste with salt and pepper. Add ghee to the pan and whisk to combine. Add chicken back to the pan and coat with sauce. Serve and garnish with parsley!