PA Live in the Kitchen: Serafina

By Nick Hughes | nhughes@pahomepage.com

Published 03/31 2014 05:58PM

Updated 03/31 2014 06:09PM

Chef Tumpal Nadeak from Serafina Italian Restaurant in Dunmore is back today making chicken cordon bleu.

CHICKEN CORDON BLEU
6 OZ Chicken Breast, 3 OZ Ham Slices
3 OZ Provolone Cheese, 1 TSP Garlic,
2 TSP Butter, 1 TSP Gorgonzola Cheese,
1 TSP Chopped Shallot, 1/2 C Chk. Stock.
1/4 C Heavy Cream, 1 C Flour, 2 Eggs,
1 C Bread Crumbs, Salt & Pepper

570-507-9861

SERAFINA ITALIAN RESTAURANT

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