Drew's Chicken Marsala

We all LOVE when my brother-in-law, Drew, makes his Chicken Marsala! It is to die for. I have never had it better in any restaurant I have gone to. Like all of his recipes, there are some measurements he has, but some he just does by instinct and taste. But hey--it makes it fun, right? Right.

INGREDIENTS:

Olive Oil

Butter

Pasta (I use whole wheat)

1 lb chicken (diced)

1 C flour

1 T tarragon

Salt and Pepper

SAUCE:

1/2 lb mushrooms

5 oz Marsala wine

8 oz chicken stock

DIRECTIONS:

1. Toss (dredge) chicken with flour, tarragon, and salt/pepper.  Heat pan with oil and butter.

2. Sear chicken in pan.  Remove and add mushrooms to pan.  De-glaze pan with Marsala wine and reduce.

3. Add chicken stock, reduce and season as desired.  (You can thicken it with water/corn starch mix.)

4. Add chicken and toss together.  Pour over pasta.

Karen's Pistachio Dessert

This delectable dessert is made by both sides of my family, and there are never any leftovers! As it is a tradition, I don't even touch it. Though, if you are not a member of my family, it might be possible to use whole wheat flour and homemade whipped cream. 

INGREDIENTS: First Layer 
1 1/2 C flour 
3/4 C butter 
3/4 C chopped pistachios

INGREDIENTS: Second Layer 
8 oz cream cheese 
8 oz Cool Whip 
1 C powdered sugar

INGREDIENTS: Third Layer 
3 boxes instant pistachio pudding 
3 C milk 

INGREDIENTS: Fourth Layer 
8 oz Cool Whip 
Chopped pistachios

DIRECTIONS: 
1. Combine ingredients for the first layer.  Press into 9x13 pan.  Bake at 350* for 15 minutes.  Cool. 
2. Combine ingredients for second layer.  Spread across first layer. 
3. Combine ingredients for the third layer.  Spread. 
4. Top with the Cool Whip.  Sprinkle with chopped pistachios. 
NOTES: 
For the crust, use your own judgment to determine whether more butter is needed to make the ingredients stick.