Rosemary Chicken Breasts & Brown Butter Balsamic Ravioli

Total Time: 1 hr 30 mins Preparation Time: 1 hr Cook Time: 30 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 coat chicken in balsamic vinegar, then olive oil.
• 2 season chicken with rosemary, salt & pepper and let stand 30 minutes.
• 3 bring a large pot of water to boil for ravioli.
• 4 salt water and drop ravioli in water.
• 5 cook according to package.
• 6 heat a medium nonstick skillet over medium high heat.
• 7 add chicken breasts and cracked garlic to the pan.
• 8 cook chicken 12 minutes, turning occasionally, or until juices run clear.
• 9 the balsamic vinegar will produce a deep brown, sweet finish on the chicken as it cooks.
• 10 when done, cover.
• 11 when the chicken is 2-3 minutes away from being done, heat a second skillet over medium heat.
• 12 to the second skillet, add butter to the pan and let it begin to brown.
• 13 when the butter has browned, add cooked ravioli to the pan and turn it in the butter to coat.
• 14 add balsamic vinegar to the ravioli and cook a minute or 2 longer to reduce the vinegar and to glaze the ravioli.
• 15 the vinegar will become thick and syrup like.
• 16 add cheese, parsley, salt & pepper to the pasta and remove the pan from heat.
• 17 serve chicken with ravioli.