Slice chicken breasts lengthwise to about ¼ inch thin
Season chicken with sea salt, black pepper, and garlic powder
Coat chicken with gluten-free flour
Heat olive oil in a pot and cook the breaded chicken
Add chicken broth and dijon mustard to the pot
Stir in coconut milk and sun-dried tomatoes
Add baby spinach and fresh basil
Simmer until chicken is cooked through and sauce is combined
Serve with pasta or rice on the side
