Peel and mince shallot. Cut mushrooms into 1/4" slices. Trim yellow squash and zucchini ends, peel, and using a peeler, shave into long, thin ribbons. Stack ribbons and make thin, lengthwise cuts to form "fideos." Mince garlic. Rinse chicken breasts and pat dry. On a separate cutting board, cut chicken breasts into 3 pieces. Cover with plastic wrap and gently pound with a meat mallet or small pan to a uniform thickness of 1/3”. Season with a pinch of salt and pepper.

Place almond flour in a small bowl, add 1 tsp. salt and 1/2 tsp. pepper, and mix thoroughly. Dredge chicken cutlets in flour, press flour firmly into chicken, shake off any excess, and place on a plate. Heat a large pan over medium-high heat and add 3 Tbsp. olive oil.

Add chicken cutlets to hot pan in a single layer without crowding (working in batches if necessary) and cook on one side until deep brown, about 3-4 minutes. Flip cutlets, add 1 Tbsp. olive oil, and cook 2-4 minutes, or until chicken reaches a minimum internal temperature of 165 degrees. Transfer chicken to a plate, wipe pan clean, and return to medium-high heat.

Heat 2 tsp. olive oil in pan used to cook chicken and add mushrooms. Cook 5 minutes, stirring, until mushrooms begin to brown. Add squash “fideos” and zucchini "fideos" to pan and cook 2 minutes, or until fork tender. Season with 3/4 tsp. salt and 1/4 tsp. pepper, remove to a plate, and wipe pan clean.

In same pan used for mushrooms, heat 1 tsp. olive oil over medium heat. Add shallots and garlic and cook 2 minutes, or until fragrant. Add white cooking wine and cook 1 minute. Add evaporated milk and cook 2 minutes, or until slightly thickened. Stir in Dijon and cook an additional minute. Season with a pinch of salt and pepper and remove from heat.

Divide vegetables between two plates and spoon sauce next to vegetables. Nestle three pieces of chicken on top of sauce.