Happy Tuesday!  I wanted to share with everyone an amazing roast beef that I cooked the other day.  Talk about tender!  When I got home and walked in the kitchen I was smiling from ear to ear – can you really beat the slow cooker for beef?  I braised this piece of meat for 10 hours on low in the slow cooker while at the office.  I prepped the meat around 7:00am just after breakfast and set the dial to low and let it go…

To go alongside the beef, I cooked some jasmine rice with roasted tomatoes and mushrooms.

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Chicken Anyone? Yeah I thought you would say yes. Chicken is a very popular food choice, however you want to avoid chicken boredom. If you feel your getting in the chicken rut - give this balsamic number a try.

Ingredients

• 1/4 cup (50 mL) all-purpose flour
• 1/4 tsp (1 mL) each salt and pepper
• 4 boneless skinless chicken breasts (about 1-1/2 lb/750 g)
• 2 tbsp (25 mL) extra-virgin olive oil
• 3 cloves garlic, minced
• 1/2 tsp (2 mL) crumbled dried sage or rosemary
• 1 cup (250 mL) chicken stock
• 2 tbsp (25 mL) balsamic vinegar
• 2 tsp (10 mL) liquid honey
• 1 tbsp (15 mL) chopped fresh parsley

Method

In shallow dish or plastic bag, combine flour, salt and pepper. Add chicken and turn or shake to coat.

In large nonstick skillet, heat half of the oil over medium heat; fry chicken, turning once, until no longer pink inside, 12 minutes. Remove to plate and keep warm.

Add remaining oil to pan; cook garlic and sage just until golden, about 1 minute. Sprinkle with any remaining flour; cook, stirring, for 30 seconds. Stir in stock, vinegar and honey; cook until thickened enough to coat back of spoon.

Return chicken and any accumulated juices to pan, turning to coat; cook until chicken is glazed, about 1 minute. Sprinkle with parsley.