1-First, prepare the chicken by halving 1.5 pounds of chicken breast lengthwise and lightly coating it with 2 tablespoons gluten-free flour, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper.

2-Heat 2 tablespoons of olive oil in a skillet over medium heat, then cook the chicken for 10-12 minutes per side until it’s golden and fully cooked through.

3-For the sauce, whisk 1 tablespoon gluten-free flour with 1 cup almond milk until smooth. In the same skillet, add 8 ounces drained canned roasted artichoke hearts, 3 ounces sun-dried tomatoes, and 3 tablespoons drained capers, cooking for 2 minutes.

4-Add the milk mixture and 2 tablespoons freshly squeezed lemon juice to the skillet, stirring until the sauce thickens.

5-Return the cooked chicken to the skillet to warm through, then garnish with 1 tablespoon freshly chopped parsley before serving.