In a shallow dish, combine almond flour, oregano, salt, thyme, and pepper. Set aside.
Prepare chicken one at a time by placing breast in a gallon size bag (or between two sheets of plastic wrap. Pound until flattened to about 1/2". If you do not have a flat meat tenderizer, you can use a pot (small saucepan) to pound it flat. Cut the breasts in half so you have four individual servings.
Preheat coconut oil in a large skillet over medium-high heat.
Coat chicken breast in almond meal mixture, and shake off excess. Place each one into the preheated skillet and allow that side to brown for 3 minutes.
Turn and brown for 3 minutes on the second side.
Remove breasts from the skillet and set aside on a plate. NOTE: They may not be cooked through! They will be moving back to the skillet to finish cooking in a couple more steps.
Add wine to skillet and using a spatula, stir to deglaze the pan, scraping up any brown bits from the chicken cooking.
Bring wine up to a full boil, then reduce heat to medium heat.
Add mushrooms, lemon juice, and parsley. Stir well.
Place chicken back into skillet and nestle them into the sauce.
Cover and allow to cook over medium heat for 5 minutes, or until the chicken is cooked through.