Spiralize the zucchini, set aside.

Sprinkle gelatin over chicken stock. Stir, set aside.

Slice chicken breasts in half - through the thickness - to make 4 thin chicken breast pieces. Cut each into 2-3 smaller pieces.

Brush chicken all over with mayo, season with salt and pepper, then dredge through the almond flour.

In a large pan, cook chicken in butter until browned on both sides. Remove from pan and set aside.

Pour wine into the pan. Add lemon juice and gelled chicken stock, allow to simmer for 2 minutes.

Add capers to the pan, then season with salt and pepper, to taste.

Add chicken back to the pan, continue simmering for another 3 minutes, flipping chicken halfway through.

Add zoodles to the pan, stir to coat and allow to cook for another 2 minutes, or just until heated through.

Serve hot, topped with fresh parsley.