Rosemary Balsamic Chicken

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I apologize for my picture -- the ravioli is in focus, but the chicken, not so much.

Last week, on the Solemnity of the Annunciation, my family celebrated the day with a lovely dinner of Rosemary Chicken -- rosemary for Our Blessed Mother. There is a legend about the rosemary plant -- "The rosemary bush gave shelter to the Holy Family during the flight into Egypt. It is told that Mary hung the linens of the Holy Child on the rosemary bush to dry, and afterwards it became aromatic and evergreen, with little blue flowers springing up from its branches" (The Mary Page).

I love the flavor of rosemary and chicken, and the balsamic vinegar mingled with the flavors wonderfully. I used a recipe from Rachel Ray that was simple and quick (as she always promises). I don't use a lot of Rachel Ray recipes, but I should try them more often because they usually pan out pretty well. I used her entire menu shown with this recipe, though I altered the Spinach salad a little. 

Rosemary Chicken with Balsamic Browned Butter Ravioli and Spinach Salad

serves 5-6

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4 pieces boneless, skinless chicken breast, 6 to 8 ounces each
2 T. balsamic vinegar, just enough to coat chicken lightly
2 T. 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

1 package, 12 to 16 ounces, fresh ravioli, any flavor filling (I used 1# frozen)

3 T. butter, cut into small pieces

2 T. balsamic vinegar

2 handfuls grated Parmigiano-Reggiano

Salt and pepper

1/4 cup chopped flat-leaf parsley, a couple of handfuls(I omitted)

3 slices bacon, chopped

1/4 cup finely chopped red onion

2 t. sugar

2 T. balsamic vinegar, eyeball it

1 bunch, about 10 ounces flat-leaf spinach, rinsed and spun dry

1/2 cup cleaned and thinly sliced mushrooms 

Salt and pepper

 Chicken:

Coat chicken in balsamic vinegar, then olive oil. Season chicken with rosemary, salt and pepper and let stand 10 minutes. 

Heat a medium nonstick skillet over medium high heat. Add chicken breasts and cracked garlic to the pan. Cook chicken 12 minutes, or until juices run clear, turning occasionally. The balsamic vinegar will produce a deep brown, sweet finish on the chicken as it cooks.

Remove chicken from the first skillet and transfer to a warm platter until all the dishes are done. Slice chicken crosswise and serve along side ravioli and spinach salad, all on the same dinner plate.

Ravioli:

Bring a large pot of water to a boil for ravioli. Salt water and drop ravioli in water. 

Cook 8 minutes or until raviolis expand, float to top of water, and are al dente. 

When the chicken is 2 or 3 minutes away from done, heat a second skillet over medium low to medium heat. To the second skillet, add butter to the pan and let it begin to brown (watch it closely or in a second it will go from browned to burned). When the butter for the ravioli has browned, add cooked ravioli to the pan and turn in butter to heat through. Add balsamic vinegar to the ravioli and cook a minute or 2 longer to reduce the vinegar and glaze the ravioli. Add cheese, parsley, salt and pepper to the pasta and remove the pan from the heat.

  Salad:

While chicken is cooking, in a skillet over medium high heat, cook the bacon. Brown the bacon bits, about 4-5 minutes. Reducing heat to medium. Remove bacon and add onions to the pan and let the onions saute 2 minutes. Add sugar and cook sugar with onions 1 minute. Add vinegar to the pan, scraping up pan drippings. Add dressing to the spinach in a large bowl and turn to wilt and coat it evenly. Add bacon and mushrooms. Season with salt and pepper to taste.

Source: Modified from the Food Network

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