Ingredients:
2 organic chicken breasts (bone-less)
- 1 ½ cups organic coconut milk
- 4 fresh thyme sprigs
- ½ cup homemade chicken stock or organic chicken stock
- 10 organic homemade sun-dried tomatoes, purred in a food processor
- ½ tsp fresh thyme leaves (for cream sauce)
- Sea salt and freshly ground black pepper to taste
Preparation:
- Preheat your oven to 375 F.
- Season the chicken breasts all over with sea salt and freshly ground black pepper.
- 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.
- In a large skillet over a medium-low heat, bring the coconut milk and the two remaining thyme sprigs to a light boil.
- Once boiling, lower heat and let simmer. Allow the coconut milk to reduce by approximately 1/3 of its volume. This should take close to 10 minutes.
- Remove the 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 purred 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!
Serve this dish with a light spinach salad, or selection of lightly steamed organic vegetables drizzled with olive oil and fresh organic lemon juice.
*Complimets of www.jennfit.ca*
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