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

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   Chicken:

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   * 4 pieces boneless, skinless chicken breast, 6 to 8 ounces each

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   * 2 tablespoons balsamic vinegar, eyeball it, just enough to coat chicken lightly

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   * 2 tablespoons extra-virgin olive oil

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   * 3 stems rosemary, leaves stripped and chopped, about 2 tablespoons

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   * Salt and coarse black pepper

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   * 4 cloves garlic, cracked away from skin with a whack against the flat of your knife

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   Ravioli:

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   * 1 package, 12 to 16 ounces, fresh ravioli, any flavor filling

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    * 3 tablespoons butter, cut into small pieces

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    * 2 tablespoons balsamic vinegar

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    * 2 handfuls grated Parmigiano-Reggiano

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    * Salt and pepper

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    * 1/4 cup chopped flat-leaf parsley, a couple of handfuls

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    Spinach Salad:

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    * 6 slices pancetta, chopped

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    * 2 tablespoons extra-virgin olive oil, 2 turns of the pan

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    * 1 small shallot, finely chopped

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    * 2 teaspoons sugar

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    * 2 tablespoons balsamic vinegar, eyeball it

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    * 1 bunch, about 10 ounces flat-leaf spinach

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    * Salt and pepper

No additional tips available.