Ingredients
-
-
4
-
2
-
2
-
3
-
-
-
4
-
-
1
-
3
-
2
-
1/4 - 1/2
-
-
1/4
Directions
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 , 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
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Steps
|
1
Done
|
Coat Chicken in Balsamic Vinegar, Then Olive Oil. |
|
2
Done
|
Season Chicken With Rosemary, Salt & Pepper and Let Stand 30 Minutes. |
|
3
Done
|
Bring a Large Pot of Water to Boil For Ravioli. |
|
4
Done
|
Salt Water and Drop Ravioli in Water. |
|
5
Done
|
Cook According to Package. |
|
6
Done
|
Heat a Medium Nonstick Skillet Over Medium High Heat. |
|
7
Done
|
Add Chicken Breasts and Cracked Garlic to the Pan. |
|
8
Done
|
Cook Chicken 12 Minutes, Turning Occasionally, or Until Juices Run Clear. |
|
9
Done
|
the Balsamic Vinegar Will Produce a Deep Brown, Sweet Finish on the Chicken as It Cooks. |
|
10
Done
|
When Done, Cover. |
|
11
Done
|
When the Chicken Is 2-3 Minutes Away from Being Done, Heat a Second Skillet Over Medium Heat. |
|
12
Done
|
to the Second Skillet, Add Butter to the Pan and Let It Begin to Brown. |
|
13
Done
|
When the Butter Has Browned, Add Cooked Ravioli to the Pan and Turn It in the Butter to Coat. |
|
14
Done
|
Add Balsamic Vinegar to the Ravioli and Cook a Minute or 2 Longer to Reduce the Vinegar and to Glaze the Ravioli. |
|
15
Done
|
the Vinegar Will Become Thick and Syrup Like. |
