Saturday, June 28, 2014



  • 4 chicken breasts
  • 3 C heavy cream or coconut milk
  • steak seasoning (optionall)
  • 1/4-1/2 C flour
  • 1 tsp dried thyme
  • 8 sprig thyme
  • 1 C chicken stock
  • 20 pureed sun dried tomatoes (jarred)


  1. 1. Warm up your skillet, put a little oil or nonstick cooking spray in there.
  2. 1. In a mixing bowl, mix the flour with 1/4 tsp steak seasoning
  3. 2. Dip the chicken breasts into the flour mixture and coat them with the flour mixture.
  4. 3. Place them in the skillet and brown the chicken breasts on both sides (about 10 minutes per side) until the juices run clear. Set aside. You can cover it to keep it warm.
  5. 4, In a different skillet or a saucepan, bring the cream or coconut milk and the 4 remaining thyme sprigs to a light boil.
  6. 5, Once boiling, lower the heat and simmer gently - you want liquid to reduce by 1/3. This will take about 10-15 minutes..
  7. 6. Remove the cream or coconut milk from the heat and allow it to sit at room temperature for about 10 minutes.
  8. 7. Remove the thyme sprigs and add the chicken stock, return it to the heat and simmer fo 5 minutes more.
  9. 8. Put in the sun-dried tomatoes, season with salt and pepper to taste and the fresh thyme leaves.
  10. 9. Pour over the chicken in the skillet and heat through for about 5 minutes.
  11. This is great with a salad in the hot weather, but it's also great in cold weather!

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