Rosemary Chicken Breasts Brown Butter And Balsamic Ravioli Warm Spinach Salad Recipe

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

Preparation

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