|Rosemary Chicken Breasts, Brown Butter and Balsamic Ravioli, Warm Spinach Salad with Pancetta and Sweet Vinaigrette|
Sometimes I am in awe of Rachel Ray – for this recipe she must have had 8 arms! I would seriously like to know how this did this entire meal in 30 minutes. It took me about 50 and I’m kinda speedy when it comes to cooking! I also used about every skillet I had in the house. I am way too lazy tonight to retype this recipe so you can find it here on the Food Network Site.
Each part of the recipe had its ingredients
|Brown Butter and Balsamic Ravioli|
|Warm Spinach Salad with Pancetta and Sweet Vinaigrette|
I started by pounding the chicken breasts and marinating in the vinegar, olive oil and S&P sprinkled with rosemary
The chicken is sauteed with smashed garlic until done and then kept warm
The ravioli is first boiled and then tossed with brown butter, balsamic vinegar, parmesan cheese and fresh parsley
The spinach salad starts with crisping up the pancetta and setting it off to the side. Shallots, balsamic vinegar and sugar are cooked until syrupy and the spinach is tossed in until about wilted and then topped with the pancetta
Mr. John gave the entire meal 4.5. We had a guest, Sue, and she gave it 4.75 stars! And to top off our meal, Mr. J made us apple crisp! It was a night of good eats!! And most definitely worth the
30 50 minutes!