A Toast to Tiffany!

“Just a small town girl, living in a lonely blog world” — My hysterical attempt to blogging.

Rosemary Balsamic Chicken with Brown Butter and Balsamic Ravioli September 24, 2008

Filed under: Chicken — tiffanyrose913 @ 3:38 pm

This is a great Rachael Ray recipe that I have made this recipe so many times – it is awesome!Chicken:4-6 Chicken Breasts
2 T. Balsamic Vinegar

2 T. Extra Virgin Olive Oil
3 stems Rosemary stripped and chopped
Salt and course black pepper
4 Garlic Gloves chopped or some minced garlic in a jar

Coat the chicken in the BV and EVOO. Season chicken with rosemary, garlic, salt and pepper and let stand for 10-15 minutes. Cook the chicken on a skillet and give it a nice brown coating. It cooks up really nicely. While the chicken is cooking you can get the ravioli ready.Ravioli:1 package 12-16 ounces – I used Rizzo’s Stuffed Rigatoni from Giant Eagle
3 T. butter or more if you like more sauce
2 T. Balsamic Vinegar
2 Handfuls grated Parmesan
salt and pepper to taste
parsley for a little extra color

Cook the ravioli as the package directs. In a small saucepan melt the butter. Once the butter is melted you can add the Balsamic Vinegar to it and mix it up. Once the chicken is cooked you can mix the ravioli with the sauce let it sit and reduce for a few minutes. Remove from heat and add cheese and parsley.

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One Response to “Rosemary Balsamic Chicken with Brown Butter and Balsamic Ravioli”

  1. Shannon Says:

    I make these ravioli all the time, LOVE them!!


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