Ingredients

The following ingredients have 4 Servings
  • 2 whole chicken breasts (boneless)
  • 1 ½ cups heavy cream (use coconut milk as an alternative)
  • Good quality steak seasoning (optional)
  • 4 fresh thyme sprigs
  • ½ cup homemade chicken stock
  • 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

Instruction

  • Preheat your oven to 375 F.
  • Season the chicken breasts all over with sea salt and freshly ground black pepper. Optionally, also season them with a good quality steak seasoning. Look in your local health food store for a brand that is gluten-free and doesn’t contain any vegetable seed oil.
  • Place them in a baking dish, place a sprig of fresh thyme on top of each, and place in the preheated oven for about 45 minutes until the juices run clear.
  • Meanwhile, in a large skillet over medium-low heat, bring the cream or coconut milk and the two remaining thyme sprigs to a light boil.
  • Once boiling, lower the 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.
  • 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.
  • Remove the thyme sprigs and return to heat. Add the chicken stock and allow to simmer for another 5 minutes.
  • Add the pureed sun-dried tomatoes, season with salt and pepper to taste, and the fresh thyme leaves.
  • Pour on top of the cooked chicken breasts and enjoy!