In a medium bowl, combine 2 tablespoons of gluten-free flour, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Coat each chicken breast half with the flour mixture.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chicken and cook for 10-12 minutes on each side, or until fully cooked through. (You may need to cook in batches to prevent overcrowding.) Once cooked, set the chicken aside and cover it to keep warm.
In a small bowl, whisk together the remaining 1 tablespoon of gluten-free flour and 1 cup of almond milk until smooth.
In the same skillet, add the drained artichoke hearts, sun-dried tomatoes, and capers. Sauté for 2 minutes, then add the milk mixture and lemon juice. Stir well to combine.
Once the sauce thickens, return the chicken to the skillet. Let it simmer for a couple of minutes until everything is heated through.
Serve the chicken warm, garnished with fresh parsley.