In a pot or deep skillet, over medium heat, add a tbsp of your ghee (coconut oil works as well).
Take two separate bowls. In one: crack your eggs and mix. In the another: add your almond flour, sea salt and pepper.
While the ghee is melting bread your chicken: dip your chicken in the egg mixture and then again in the almond flour mixture. Coat the chicken in the breading and add to the hot pan.
Cook chicken for roughly 8-10 minutes each side, or until fully cooked. Set aside on a plate.
Deglaze the pan by adding the chicken broth, use your wooden spoon to get all the bits up and off the bottom. Don't discard, they add beautiful flavour.
Add the cream and diced tomatoes. Heat through, add the rest of the ingredients and bring it to a simmer.
Transfer the chicken back to the sauce. I let it simmer all together for about five minutes.
Garnish with additional basil if desired.