So delicious! We poured this over Spiced Roasted Chicken, but this would work just fine over some sauteed breasts as well.
Ingredients
·
1 ½ cups heavy cream (use coconut milk
as an alternative);
·
2 fresh thyme sprigs;
·
10-12 sun-dried tomatoes, pureed in a
blender or food processor;
·
½ tsp fresh thyme leaves
·
Sea salt and freshly ground black
pepper to taste;
Preparation
1.
In a large skillet over a medium-low
heat, bring the cream or coconut milk and the two remaining thyme sprigs to a
light boil.
2.
Once boiling, lower heat and let
simmer. Allow the cream or coconut milk to reduce by approximately 1/3 of its
volume. This should take close to 10 minutes.
3.
Remove the cream or coconut milk from
the heat and allow it to sit at room temperature for about 10 minutes. Do not
remove from skillet.
4.
Remove the thyme sprigs and return to
heat. Add the chicken stock and allow to simmer for another 5 minutes.
5.
Add the purred sun-dried tomatoes,
season with salt and pepper to taste and the fresh thyme leaves.
Pour on top of cooked
chicken and enjoy!
