Best 3 Rosemary Chicken Breasts Brown Butter Balsamic Ravioli Recipes

**Rosemary Chicken Breasts & Brown Butter Balsamic Ravioli: A Symphony of Flavors**

Prepare to tantalize your taste buds with a culinary masterpiece that combines the savory richness of rosemary chicken breasts and the delectable indulgence of brown butter balsamic ravioli. This exceptional meal showcases a harmonious blend of flavors and textures that will leave you craving for more. The succulent chicken breasts, infused with the aromatic essence of rosemary, are perfectly complemented by the velvety brown butter balsamic sauce, adding a touch of sophistication to the dish. The ravioli, filled with a delectable blend of cheese and herbs, is enveloped in a luscious brown butter balsamic sauce, creating a symphony of flavors that dance on your palate. Get ready to embark on a culinary journey that will elevate your dining experience to new heights.

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ROSEMARY CHICKEN BREASTS, BROWN BUTTER AND BALSAMIC RAVIOLI, WARM SPINACH SALAD WITH PANCETTA AND SWEET VINAIGRETTE

Rosemary Chicken Breasts, Brown Butter and Balsamic Ravioli, Warm Spinach Salad with Pancetta and Sweet Vinaigrette image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 30m

Yield 4 servings of each dish

Number Of Ingredients 19

Ingredients

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
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
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

Steps:

Coat chicken in balsamic vinegar, then olive oil. Season chicken with rosemary, salt and pepper and let stand 10 minutes.
Bring a large pot of water to a boil for ravioli. Salt water and drop ravioli in water. Cook 8 minutes or until raviolis expand, float to top of water, and are al dente.
Heat a medium nonstick skillet over medium high 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.
When the chicken is 2 or 3 minutes away from done, heat a second skillet over medium low to medium heat. To the second skillet, add butter to the pan and let it begin to brown.
Remove chicken from the first skillet and transfer to a warm platter. In a skillet over medium high heat and add the pancetta. Brown the pancetta bits, about 2 or 3 minutes, then transfer to paper towels to drain and return pan to heat, reducing heat to medium. Add oil and shallots to the pan and let the shallots saute 2 minutes.
When the butter for the ravioli has browned, add cooked ravioli to the pan and turn in butter to heat through. Add balsamic vinegar to the ravioli and cook a minute or 2 longer to reduce the vinegar and glaze the ravioli. The vinegar will become thick and syrup like. Add cheese, parsley, salt and pepper to the pasta and remove the pan from the heat.
To the sauteed shallots for the spinach salad, add sugar and cook sugar with shallots 1 minute. Add vinegar to the pan, scraping up pan drippings. Add spinach to the dressing and turn to wilt and coat it evenly in sweet vinaigrette. Add crisp pancetta to the salad.
Serve chicken along side ravioli and spinach salad, all on the same dinner plate.

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

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

Categories Chicken Sauté Dinner

Yield 4

Number Of Ingredients 22

Ingredients

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

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

ROSEMARY CHICKEN BREASTS & BROWN BUTTER BALSAMIC RAVIOLI

Rosemary Chicken Breasts & Brown Butter Balsamic Ravioli image

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

Provided by Pumpkie

Categories One Dish Meal

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

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

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.

Tips:

To ensure evenly cooked chicken breasts, use a meat mallet to pound them to an even thickness.
For a crispier chicken exterior, pat the chicken breasts dry before searing them in a hot skillet.
To make sure the balsamic reduction is thick and syrupy, simmer it over low heat until it reduces by half.
If you don't have balsamic vinegar, you can substitute red wine vinegar or apple cider vinegar.
To make the ravioli filling extra creamy, use a combination of ricotta cheese, Parmesan cheese, and mascarpone cheese.
For a more flavorful ravioli filling, add chopped sun-dried tomatoes, spinach, or mushrooms.
To prevent the ravioli from sticking together, coat them in a light layer of flour before boiling.
For a finishing touch, garnish the dish with fresh rosemary and shaved Parmesan cheese.

Conclusion:

This rosemary chicken breasts with brown butter balsamic ravioli dish is a delicious and elegant meal that is perfect for a special occasion. The chicken is juicy and flavorful, the ravioli is creamy and decadent, and the balsamic reduction adds a touch of sweetness and acidity. With a little planning and effort, you can easily create this dish at home and impress your friends and family.