Step 1

Set up your chicken wrapping station. Season each chicken tender with kosher salt + pepper. Top each chicken tender with 2 or more fresh sage leaves, then wrap in 1 slice of prosciutto. Set aside on a plate and repeat with all the chicken tenders.

Step 2

Heat your cast iron skillet over medium heat for 5 minutes.

Step 3

In a mason jar or large mixing glass, combine the bone broth, apple cider vinegar, tapioca starch, monk fruit + dijon mustard. Stir to fully combine. Set aside.

Step 4

When the pan is warm, add in the olive oil. Brown the prosciutto wrapped chicken tenders for about 3-5 minutes per side until golden brown. Depending on the size of your skillet, you may need to do this in batches. Transfer the cooked chicken to a plate.

Step 5

In the same pan, add the shallots and a pinch of kosher salt. Cook for 1-2 minutes until soft, scraping up any brown bits from the bottom of the pan. Add in the garlic and cook for 30 seconds until fragrant.

Step 6

Pour the bone broth apple cider mixture on top of the shallot mixture, whisking constantly to remove any lumps. Bring to a simmer, which will activate the tapioca starch to thicken. Reduce the heat to low. Add in the heavy cream, then season to taste with kosher salt + black pepper. You can also add in more apple cider vinegar/monk fruit/heavy cream to taste as well. Add the chicken back in to the skillet with the gravy to warm for 1 minute.

Step 7

Serve the chicken warm, topped with the creamy apple cider gravy. I love serving this with my mashed cauliflower and roasted brussels sprouts.

Step 8

Leftovers will keep in an airtight container refrigerated for at least 5 days, or frozen for at least 6 months.