Rosemary Chicken Breasts Brown Butter And Balsamic Ravioli Warm Spinach Salad With Pancetta And Sweet Vinaigrette Recipes

ROSEMARY CHICKEN BREASTS

Steps:

• Place balsamic vinegar in one pie plate (or similar container).
• Place the olive oil in another pie plate (or similar container).
• Coat chicken with balsamic vinegar, then olive oil.
• Season chicken with rosemary, salt and pepper and let stand 10 to 15 minutes.
• Heat a medium nonstick skillet over medium heat .
• Add chicken breasts and cracked garlic to the pan.
• Cook chicken 12 minutes, or until juices run clear, turning occasionally. The balsamic vinegar will produce a deep brown, sweet finish on the chicken as it cooks.
• Slice each chicken breast and serve on plate.

BALSAMIC RAVIOLI

Steps:

• Toast walnuts in a skillet over medium heat; cook and stir until browned and fragrant, 8 to 10 minutes. Remove from skillet.
• Fill a pot with lightly salted water and bring to a rolling boil; stir in ravioli and return to a boil. Cook uncovered, stirring occasionally, until the ravioli float to the top and the filling is hot, 3 to 5 minutes. Drain.
• Warm butter in a skillet over medium heat until slightly brown, about 1 minute. Add balsamic vinegar; cook and stir until melted and combined, 1 to 2 minutes. Stir in ravioli; mix until combined. Top with walnuts and Parmesan cheese.

ROSEMARY CHICKEN BREASTS, BROWN BUTTER AND BALSAMIC RAVIOLI, WARM SPINACH SALAD

Steps:

• Chicken: * 4 pieces boneless, skinless chicken breast, 6 to 8 ounces each * 2 tablespoons balsamic vinegar, eyeball it, just enough to coat chicken lightly * 2 tablespoons extra-virgin olive oil * 3 stems rosemary, leaves stripped and chopped, about 2 tablespoons * Salt and coarse black pepper * 4 cloves garlic, cracked away from skin with a whack against the flat of your knife Ravioli: * 1 package, 12 to 16 ounces, fresh ravioli, any flavor filling * 3 tablespoons butter, cut into small pieces * 2 tablespoons balsamic vinegar * 2 handfuls grated Parmigiano-Reggiano * Salt and pepper * 1/4 cup chopped flat-leaf parsley, a couple of handfuls Spinach Salad: * 6 slices pancetta, chopped * 2 tablespoons extra-virgin olive oil, 2 turns of the pan * 1 small shallot, finely chopped * 2 teaspoons sugar * 2 tablespoons balsamic vinegar, eyeball it * 1 bunch, about 10 ounces flat-leaf spinach * Salt and pepper

BALSAMIC-ROSEMARY BUTTER

Steps:

• Combine the vinegar and peppercorns in a small saucepan over high heat and cook, stirring occasionally, until reduced to 1/4 cup, 8 to 10 minutes. Remove the peppercorns, whisk in the honey and rosemary and let cool to room temperature.
• Combine the balsamic mixture with the butter and 1 teaspoon salt in a food processor or with a mixer until smooth. Scrape into a bowl and refrigerate 30 minutes to set slightly.

ROSEMARY CHICKEN BREASTS & BROWN BUTTER BALSAMIC RAVIOLI

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.