Photo Credit
S. Perreault
The Editors
Yield
4 servings
Category
Course
Preparation Method
Ingredients
4 large, firm tomatoes
1-1/2 cups diced cooked chicken
1 cup diced celery
1 tablespoon chopped fresh chervil or 1 teaspoon dried chervil
1 tablespoon chopped fresh basil or 1 teaspoon dried basil
1/2 tablespoon chopped fresh thyme or 1/4 teaspoon dried thyme
3 tablespoons heavy cream
salt and freshy ground black pepper, to taste
butter, to taste
parsley, for garnish
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