After you have cooked your meat, don’t clean the pan. Add chicken broth tomatoes and basil to the hot skillet. Bring to a boil and simmer for about 15 minutes. The tomatoes will break down as they simmer. Stir occasionally, crushing the tomatoes with a fork.
Whisk in butter. Pour over chicken and serve.
This is a thin sauce. If you would like it a little thicker, just whisk a tablespoon of gluten free flour and a tablespoon of cold water or broth in a small bowl first (this is called slurry). Then whisk the slurry into your hot pan sauce. Cook and stir continuously until smooth and thickened, and any starchy taste has been cooked away.
Leftover sauce will last in the fridge for four days, stored in an airtight container.