Ingredients:
4 chicken breasts, sliced lengthwise into 1/2 inch strips
1 cup flour
1 tsp salt
1 tsp pepper
3 Tbsp butter
3 Tbsp olive oil
1 medium onion, chopped
2 cloves of garlic, minced
2/3 cup chicken broth
2/3 cup Marsala
2 cups plain yogurt
2 Tbsp deli mustard

Instructions:
Most important for this recipe is to not use ?Yellow? mustard. By this I don?t mean Asian mustard, which should actually work quite well, but rather the standard fluorescent colored mustard one finds at a baseball park. Look for a mustard that has flecks of actual mustard seed in it. A personal favorite of mine is Kosciusko Spicy Brown Mustard. Start by combining and mixing the flour, salt and pepper in a bowl. Dredge the pieces of chicken in the flour mixture until thoroughly coated. Heat the butter and olive oil in a flat bottomed pan until the butter is melted. Being sure to remove any excess flour, fry the chicken pieces in the butter/oil in batches until the chicken is golden brown on either side. Remove the chicken pieces and drain on a paper towel. Once you have cooked all the chicken pieces, add the garlic and onions to the pan and cook until the onion becomes transluscent. Deglaze the pan with the Marsala and broth and let that mixture cook over high heat until it is reduced in volume by 25%. Lower the heat, and then stir in the yogurt until the sauce is consistent. Finally, Lower the heat, and add in the mustard and chicken pieces. Adding the mustard too early will cause it to lose its flavor and become bitter. Serve over a bed of cous cous.

Ingredients:
1/4 cup flour
6 Tbsp butter
4 cups of milk
1 Tbsp of cholula or other hot sauce.
5 cups grated cheddar cheese
1 lb pasta
2 Tbsp Deli Mustard (optional)
1 crown of steamed broccoli (optional)
1/4 cup of grated Romano cheese
1/4 cup of breadcrumbs

Instructions:
First cook the pasta according to the package instructions. In a large pan over high heat, cook the butter until completely melted. Add the flour to the melted butter and whisk thoroughly to prevent lumps. Cook the flour for ~3 minutes or until it turns a golden brown (this flour and butter mixture is called a roux and is used to thicken sauces). Lower the heat to medium. Being sure to stir constantly, slowly add the milk. Again, be sure to whisk the mixture to eliminate lumps. Add the hot sauce and cook over medium heat approximately 10 minutes, or until the mixture thickens. Add 4 cups of the grated cheddar cheese to the hot milk mixture and stir until the cheese is completely melted. In a large casserole dish, pour the cheese sauce over the cooked and drained pasta. If you decide to add mustard and/or the broccoli do so now. Mix the ingredients together. Combine the breadcrumbs, Romano cheese, and the remaining cup of cheddar cheese and sprinkle over the top. Bake at 350?F for 30 Minutes.