Sun-dried tomato sauce

We had some friends over for dinner a couple weeks ago that have multiple food allergies.  So, it was a little bit tricky knowing what to make for them.  In the end, I made plain rice and plain chicken and my friend brought this delicious sauce (that complied with her food restrictions) and we ate it over the rice and chicken.  It is amazing!  You won't be disappointed if you try it!

1 ½ cups heavy cream (use coconut milk as an alternative)
Dried thyme
½ cup homemade chicken stock (or if you don't have allergies, I'm sure canned is fine)
10-12 sun-dried tomatoes, purred in a blender or food processor
½ tsp fresh thyme leaves
Sea salt and freshly ground black pepper to taste

In a large skillet over a medium-low heat, bring the cream or coconut milk and dried thyme to a light boil. Once boiling, lower heat and let simmer. Allow the cream or coconut milk to reduce to about 1/3 of what it was. This should take about 10 minutes. Remove the cream or coconut milk from the heat and allow it to sit at room temperature for about 10 minutes. Add the chicken stock and allow to simmer for another 5 minutes. Add the sun-dried tomatoes.  Season with salt and pepper.