Start by adding the chicken bone broth, coconut cream, garlic, fire roasted tomatoes, cumin, Italian seasoning, and sea salt to a large skillet and whisk. Heat over medium heat and bring to a boil.
Add the gluten free flour and whisk until clump free.
Next, add the chicken tenders and reduce to a simmer. Simmer for 15-20 minutes or until the sauce has thickened up and the chicken is cooked through.
Serve over a bowl of quinoa or brown rice with sun dried tomatoes and fresh basil.