Place a boneless, skinless chicken breast, with the tender removed, on a cutting board, and hold it flat with the palm of your non-knife hand. Using a good knife, slice the chicken breast horizontally into two even pieces.

Cover the chicken with parchment paper or plastic wrap and using a meat mallet or the bottom of a heavy skillet, pound the chicken until it is in an even thickness then season both sides of the chicken with salt and pepper.

Pour the cassava flour into a wide bowl and lightly dredge both sides of each cutlet into the flour until evenly coated, then shake off any excess. Place all the dredged cutlets on a clean plate and continue until all are complete.

In a large skillet over medium-high heat, heat the oil. Working in batches so as to not overcrowd the skillet, carefully add the cutlets and cook until a golden crust has formed on each side, about 2 minutes per side. Transfer the browned cutlets to the bottom of the crockpot and continue to brown the chicken cutlets until all are complete, adding more oil to the pan if necessary.

Reduce the heat in the skillet to medium-low. Add the butter and let melt and then add 2 tablespoon of cassava flour to the skillet. Stir until the cassava and the butter are well combined and make a loose paste and then add in the garlic cloves.

While stirring or whisking constantly, very slowly pour in the chicken broth into the skillet, stirring to incorporate it into the cassava flour ‘roux’. Bring the mixture to a light simmer and you should see it turn into a somewhat thin gravy, 3 to 4 minutes.

Stir in the lemon juice and capers and then pour the lemon-caper sauce into the crockpot over the chicken. Cover and cook on low for 4 to 6 hours.

Garnish with freshly chopped parsley before serving.