Season chicken breasts with lemon juice, salt, and black pepper.
In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate.
Add the sliced mushrooms and butter and cook for a few minutes until tender.
Whisk in the almond flour until it thickens.
Whisk in chicken broth, Worcestershire sauce, heavy cream, parmesan cheese, nutmeg, black, pepper, and salt. Let simmer until it starts to thicken and spinach wilts.