2 Tbsp olive oil
700g chicken breast
1 medium onion diced
2 Tsp minced garlic
30g sun-dried tomatoes chopped
300g mushrooms sliced
3/4 cup chicken stock
1 can coconut cream
Salt and pepper to taste
10 sprigs of fresh thyme divided
Season the chicken breasts on both sides with sea salt and fresh ground black pepper.
Heat oil in a large pan over medium heat, and brown the chicken, for about 2-3 minutes on each side (the chicken will not be fully cooked as it will cook later on, with sauce). Set aside on a plate.
In the same pan, add the onions, garlic, sun-dried tomatoes and mushrooms, and sauté for about 5 minutes.
Take half of the thyme sprigs, pull the leaves off of the stems and add them to the pan. Pour in the chicken stock and bring to the boil.
Mix well with a wooden spoon*, scraping any brown bits left on the pan’s bottom.
Stir in the coconut cream and reduce the heat. Once simmering, return the chicken to the pan, placing it into the sauce.
Reduce the heat to a simmer and cook for additional 20 minutes, or until the chicken is cooked through and the sauce has thickened.
Garnish with the remaining thyme and enjoy while hot!
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