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.
Heat your cast iron skillet over medium heat for 5 minutes.
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.
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.
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.
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.
Serve the chicken warm, topped with the creamy apple cider gravy. I love serving this with my mashed cauliflower and roasted brussels sprouts.
Leftovers will keep in an airtight container refrigerated for at least 5 days, or frozen for at least 6 months.