Directions

1. Season chicken on both sides with salt and black pepper.
2. Place flour on a plate or in a shallow bowl. Dredge chicken in flour until just lightly coated on all sides; transfer chicken to a plate.
3. Heat a large skillet over medium-high heat. Add 2 tablespoons of oil and swirl the pan so the bottom of the pan is coated.
4. Sear chicken on both sides, working in batches as needed, until lightly golden brown, about 4 minutes per side; transfer to a plate. If you are working in batches, you will need to add more olive oil in between to ensure the chicken won’t stick.
5. Reduce the heat under the skillet to medium; add butter and let it melt. Cook and stir shallots, garlic, and sliced mushrooms in melted butter until mushrooms are tender, about 5 minutes; season with salt and pepper.
6. Mix chicken broth, almond beverage, vinegar, lemon juice, and nutmeg into mushroom mixture; reduce heat and simmer sauce.
7. Nestle the chicken back into the sauce and simmer until the sauce thickens and the chicken is completely cooked through, 8 to 10 minutes. An instant-read thermometer inserted into the thickest part of the chicken should read at least 165 degrees F (74 degrees C).
8. Cook zucchini noodles in a skillet over medium heat just until tender, about 2 minutes.
9. Layer zucchini noodles with chicken and sauce and garnish with parsley.