Rosemary Chicken Breasts, Brown Butter and Balsamic Ravioli

2 boneless, skinless chicken breasts (6-8 oz. each)
1 T. balsamic vinegar
2 T. extra virgin olive oil
2 stems rosemary, leaves stripped and chopped
salt and freshly ground black pepper to taste
2 cloves of garlic, minced
Ravioli
salt and freshly ground black pepper to taste
1 pkg. (12-16 oz.) fresh ravioli
3 T. butter, cut into small pieces
2 T. balsamic vinegar
2 handfuls grated parmesan cheese
¼ c. fresh parsley leaves, chopped

Marinate the chicken: coat in vinegar, then olive oil. Season with rosemary, salt & pepper, let stand 10 min.

Cook ravioli 6-8 minutes, then drain water.

Heat non-stick medium skillet over med-high heat, add chicken and garlic to the pan. Cook chicken through, turning occasionally (10-12 min). When chicken has cooked halfway (5-6 min), prepare butter for ravioli. To a cold skillet, add butter and turn on med. heat. Let the butter brown, then add cooked ravioli. Heat pasta through, then add balsamic vinegar and cook 1-2 minutes. Add cheese, parsley, salt, and pepper to the pasta and remove from heat.