ROSEMARY CHICKEN BREASTS & BROWN BUTTER BALSAMIC RAVIOLI

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Rosemary Chicken Breasts & Brown Butter Balsamic Ravioli image

This is from the Food Channel, by Rachael Ray, a wonderful taste and looks beautiful, a little time-consuming but well worth it.

Provided by Pumpkie

Categories     One Dish Meal

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 13

4 pieces boneless skinless chicken breasts (6-8 ozs each)
2 tablespoons good balsamic vinegar, eyeball it you need enough to coat the chicken lightly
2 tablespoons extra virgin olive oil
3 sprigs fresh rosemary, leaves stripped and chopped
salt
coarse black pepper
4 garlic cloves, cracked away from skin with a whack against the flat of your knife
1 (12 ounce) package fresh cheese ravioli, any flavor, i used buitoni
3 tablespoons butter, cut into small pieces
2 tablespoons balsamic vinegar
1/4-1/2 cup grated parmigiano-reggiano cheese, i used 1/2 cup as we like a lot of cheese
salt and pepper
1/4 cup chopped flat leaf parsley

Steps:

  • Coat chicken in balsamic vinegar, then olive oil.
  • Season chicken with rosemary, salt & pepper and let stand 30 minutes.
  • Bring a large pot of water to boil for ravioli.
  • Salt water and drop ravioli in water.
  • Cook according to package.
  • Heat a medium nonstick skillet over medium high heat.
  • Add chicken breasts and cracked garlic to the pan.
  • Cook chicken 12 minutes, turning occasionally, or until juices run clear.
  • The balsamic vinegar will produce a deep brown, sweet finish on the chicken as it cooks.
  • When done, cover.
  • When the chicken is 2-3 minutes away from being done, heat a second skillet over medium heat.
  • To the second skillet, add butter to the pan and let it begin to brown.
  • When the butter has browned, add cooked ravioli to the pan and turn it in the butter to coat.
  • Add balsamic vinegar to the ravioli and cook a minute or 2 longer to reduce the vinegar and to glaze the ravioli.
  • The vinegar will become thick and syrup like.
  • Add cheese, parsley, salt & pepper to the pasta and remove the pan from heat.
  • Serve chicken with ravioli.

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