1-Slice each chicken breast horizontally into two even pieces, then pound them to an even thickness and season with 2 teaspoons kosher salt and 1 teaspoon fresh cracked black pepper.

2-Lightly coat each chicken cutlet in ½ cup cassava or all-purpose flour, making sure to shake off any excess.

3-Heat 2 tablespoons extra virgin olive oil in a skillet over medium-high heat, brown the chicken cutlets for about 2 minutes per side without fully cooking them, then transfer to the slow cooker.

4-Reduce the skillet heat to medium-low, melt 2 tablespoons butter or ghee, stir in 2 tablespoons flour to form a paste, add 4 garlic cloves peeled and smashed, and cook for 1-2 minutes without burning.

5-Slowly whisk in 1 ½ cups chicken broth, bring to a light simmer until it forms a thin gravy after about 3-4 minutes, then stir in 4 tablespoons freshly squeezed lemon juice and 2 tablespoons drained capers.

6-Pour the sauce over the chicken in the slow cooker, cover, and cook on low for 4 to 6 hours.

7-Garnish with 2 tablespoons minced parsley before serving the dish hot.