Rosemary Chicken Breasts & Brown Butter Balsamic Ravioli - cooking recipe

Ingredients

Chicken
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
Ravioli
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

Preparation

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.