Rosemary Chicken Breasts, Brown Butter And Balsamic Ravioli, Warm Spinach Salad With Pancetta And Sweet Vinaigrette
Serves: 2
Magnus Pfeffer
1 January 1970
Based on User reviews:
49
Spice
46
Sweetness
49
Sourness
44
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
3 tbsps
Butter (cut into small pieces)2 tbsps
Balsamic Vinegar (eyeball it)1
Salt1 small
Shallot (finely chopped)2 tsps
SugarDirections:
1
Coat chicken in balsamic vinegar, then olive oil
2
Season chicken with rosemary, salt and pepper and let stand 10 minutes
3
Bring a large pot of water to a boil for ravioli
4
Salt water and drop ravioli in water
5
Cook 8 minutes or until raviolis expand, float to top of water, and are al dente
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, or until juices run clear, turning occasionally
9
The balsamic vinegar will produce a deep brown, sweet finish on the chicken as it cooks
10
When the chicken is 2 or 3 minutes away from done, heat a second skillet over medium low to medium heat
11
To the second skillet, add butter to the pan and let it begin to brown
12
Remove chicken from the first skillet and transfer to a warm platter
13
In a skillet over medium high heat and add the pancetta
14
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
15
Add oil and shallots to the pan and let the shallots saute 2 minutes
16
When the butter for the ravioli has browned, add cooked ravioli to the pan and turn in butter to heat through
17
Add balsamic vinegar to the ravioli and cook a minute or 2 longer to reduce the vinegar and glaze the ravioli
18
The vinegar will become thick and syrup like
19
Add cheese, parsley, salt and pepper to the pasta and remove the pan from the heat
20
To the sauteed shallots for the spinach salad, add sugar and cook sugar with shallots 1 minute
21
Add vinegar to the pan, scraping up pan drippings
22
Add spinach to the dressing and turn to wilt and coat it evenly in sweet vinaigrette
23
Add crisp pancetta to the salad
24
Serve chicken along side ravioli and spinach salad, all on the same dinner plate