Prepare Chicken: On a large plate or in a shallow dish, combine the 2 tablespoons + 2 teaspoons of gluten-free flour, salt, and pepper. Mix well. Pat the chicken cutlets dry with paper towels, then lightly dredge each piece in the seasoned flour, shaking off any excess.
Cook Chicken: In a large, heavy-bottomed skillet (approximately 12-inch diameter), warm the olive oil over medium-high heat. Once the oil is shimmering, carefully place the flour-dusted chicken pieces in the hot skillet. Ensure not to overcrowd the pan; cook in batches if necessary to achieve a good sear. Sauté for 5-7 minutes on each side, or until the chicken is beautifully golden brown and the internal temperature reaches 165∘F (74∘C) when checked with a meat thermometer. Remove the cooked chicken to a clean plate and tent loosely with foil to keep warm.
Sauté Aromatics & Vegetables: To the same skillet (do not wipe clean; the browned bits add flavor!), add the minced garlic. Sauté for about 30 seconds until fragrant, being careful not to let it brown. Stir in the drained artichoke hearts, sun-dried tomatoes, and capers. Cook for 2-3 minutes, stirring occasionally, allowing the flavors to meld and the vegetables to heat through.
Create Sauce Base: In a separate small bowl, thoroughly whisk the 1 tablespoon + 1 teaspoon of gluten-free flour and the dried oregano into the almond milk until no lumps remain.
Build & Thicken Sauce: Pour the almond milk mixture into the skillet along with the freshly squeezed lemon juice. Whisk continuously as you bring the sauce to a gentle simmer over medium heat. Continue to cook and whisk for 1-2 minutes, or until the sauce has noticeably thickened to a creamy consistency.
Combine & Finish: Reduce the heat to low. Return the cooked chicken (and any accumulated juices from the plate) to the skillet, nestling the pieces into the sauce. Allow to simmer gently for 2-3 minutes, just until the chicken is heated through and has absorbed some of the sauce flavor.
Serve: Serve immediately, garnished generously with freshly chopped parsley. This dish pairs wonderfully with pasta, rice, mashed potatoes, or crusty bread to soak up the delicious sauce.