Rosemary Chicken Breasts & Brown Butter Balsamic Ravioli

Pumpkie's Note:

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

• Total Time: 1 hrs 30 mins
• Prep Time: 1 hrs
• Cook Time: 30 mins

Ingredients:

Servings: 4

Chicken

• 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

Ravioli

• 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

Directions:

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.

Reviews

[Debbwl]

Ideal presentation and flavor! We really liked the rosemary on the chicken and the balsamic glaze on the raviolis. I made as written and found it came together very quickly and easily (the cook times are spot on). This is a true keeper that will be enjoyed again, thanks for the post.

[KitchenMistress]

AaaaaMaaaaZiiiinnnggg!! This dish was easy, inexpensive and incredibly delicious. I used Chicken Herb stuffed frozen ravioli and it was truly incredible. Don't use powdered parmesean - if you are going to make this, it deserves real shredded parmesean cheese. My four teenagers devoured it!

[Chef Jean]

This is a good easy recipe. My chicken came out moist and the balsamic flavor was wonderful. I used tortellini instead of ravioli, but I still got the same flavors and texture, which was my favorite part. Thanks for posting :)