4 boneless, skinless chicken breasts (or thighs)

½ tsp salt

½ tsp black pepper

2 tbsp olive oil

2 tbsp unsalted butter

1 small shallot, finely chopped

⅓ cup chicken broth or dry white wine

2 tbsp lemon juice

2 tbsp unsalted butter (cold, for finishing)

⅓ cup sliced or slivered almonds

2 tbsp chopped green onions or parsley (optional)