Rosemary Chicken Breasts Brown Butter Balsamic Ravioli
This is from the food channel, by rachael ray, a wonderful taste and looks beautiful, a little time-consuming but well worth it.
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 & peppe.
Ingredients
boneless skinless chicken breasts, balsamic vinegar, extra virgin olive oil, fresh rosemary, salt, coarse black pepper, garlic cloves, cheese ravioli, butter, parmigiano-reggiano cheese, salt and pepper, flat leaf parsley