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1
Coat chicken in balsamic vinegar, then olive oil.
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2
Season chicken with rosemary, salt and pepper and let stand 10 minutes.
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3
Bring a large pot of water to a boil for ravioli.
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4
Salt water and drop ravioli in water.
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5
Cook 8 minutes or until raviolis expand, float to top of water, and are al dente.
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6
Heat a medium nonstick skillet over medium high heat.
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7
Add chicken breasts and cracked garlic to the pan.
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8
Cook chicken 12 minutes, or until juices run clear, turning occasionally.
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9
The balsamic vinegar will produce a deep brown, sweet finish on the chicken as it cooks.
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10
When the chicken is 2 or 3 minutes away from done, heat a second skillet over medium low to medium heat.
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11
To the second skillet, add butter to the pan and let it begin to brown.
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12
Remove chicken from the first skillet and transfer to a warm platter.
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13
In a skillet over medium high heat and add the pancetta.
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14
Brown the pancetta bits, about 2 or 3 minutes, then transfer to paper towels to drain and return pan to heat, reducing heat to medium.
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15
Add oil and shallots to the pan and let the shallots saute 2 minutes.
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16
When the butter for the ravioli has browned, add cooked ravioli to the pan and turn in butter to heat through.
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17
Add balsamic vinegar to the ravioli and cook a minute or 2 longer to reduce the vinegar and glaze the ravioli.
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18
The vinegar will become thick and syrup like.
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19
Add cheese, parsley, salt and pepper to the pasta and remove the pan from the heat.
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20
To the sauteed shallots for the spinach salad, add sugar and cook sugar with shallots 1 minute.
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21
Add vinegar to the pan, scraping up pan drippings.
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22
Add spinach to the dressing and turn to wilt and coat it evenly in sweet vinaigrette.
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23
Add crisp pancetta to the salad.
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24
Serve chicken along side ravioli and spinach salad, all on the same dinner plate.
