Rosemary Chicken Breasts & Brown Butter Balsamic Ravioli

“This is from the Food Channel, by Rachael Ray, a wonderful taste and looks beautiful, a little time-consuming but well worth it.”
1hr 30mins

Ingredients Nutrition


  1. Coat chicken in balsamic vinegar, then olive oil.
  2. Season chicken with rosemary, salt & pepper and let stand 30 minutes.
  3. Bring a large pot of water to boil for ravioli.
  4. Salt water and drop ravioli in water.
  5. Cook according to package.
  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, turning occasionally, or until juices run clear.
  9. The balsamic vinegar will produce a deep brown, sweet finish on the chicken as it cooks.
  10. When done, cover.
  11. When the chicken is 2-3 minutes away from being done, heat a second skillet over medium heat.
  12. To the second skillet, add butter to the pan and let it begin to brown.
  13. When the butter has browned, add cooked ravioli to the pan and turn it in the butter to coat.
  14. Add balsamic vinegar to the ravioli and cook a minute or 2 longer to reduce the vinegar and to glaze the ravioli.
  15. The vinegar will become thick and syrup like.
  16. Add cheese, parsley, salt & pepper to the pasta and remove the pan from heat.
  17. Serve chicken with ravioli.

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