Ingredients:

• 1.5 pounds boneless chicken breast, halved lengthwise for faster cooking
• 2 tablespoons gluten-free flour
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 tablespoons olive oil
• 8 ounces roasted artichoke hearts (canned, drained)
• 3 ounces sun-dried tomatoes
• 3 tablespoons capers (drained)
• 2 tablespoons fresh lemon juice
• 1 tablespoon gluten-free flour
• 1 cup almond milk (or any milk of your choice)
• 1 tablespoon freshly chopped parsley (for garnish)

Instructions:

1. In a medium bowl, combine 2 tablespoons of gluten-free flour, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Coat the chicken breasts evenly with this seasoned flour mixture.
2. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chicken and cook for about 10-12 minutes per side, or until fully cooked through. You may need to cook in batches to avoid overcrowding the pan. Once cooked, set the chicken aside on a plate and cover to keep warm.
3. In a small bowl, whisk together the remaining 1 tablespoon of gluten-free flour and 1 cup of almond milk until smooth, with no lumps.
4. In the same skillet, add the roasted artichoke hearts, sun-dried tomatoes, and capers. Sauté for 2 minutes, then pour in the milk mixture and lemon juice. Stir well to combine.
5. Once the sauce begins to thicken, return the chicken to the pan and let it simmer for a couple of minutes, ensuring it's heated through.
6. Serve the dish warm, garnished with freshly chopped parsley.  

Notes:

• Chicken: This recipe uses boneless chicken breast, but boneless chicken thighs work well too if you prefer.
• Milk: Almond milk is used here, but feel free to use any milk you prefer.
• Capers: If you're not fond of capers, you can omit them.
• Artichoke hearts: While artichokes are delicious in this dish, you can substitute with vegetables like asparagus, green beans, or broccoli.
• Lemon Juice: For the best flavor, use freshly squeezed lemon juice. Bottled juice is an option if you're in a pinch.
• Storage: Leftovers can be stored in a sealed container in the fridge for up to 4 days.
• Serving Size: One chicken breast per serving.

Nutrition
Calories: 236 kcal | Carbohydrates: 13g | Protein: 27g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 665mg | Potassium: 917mg | Fiber: 3g | Sugar: 6g | Vitamin A: 220 IU | Vitamin C: 10mg | Calcium: 77mg | Iron: 2mg