Skillet Chicken Ravioli

1  9- ounce package  cheese ravioli
2  tablespoons extra-virgin olive oil, plus more for drizzling
1 3/4  pounds skinless boneless chicken breast, cut into chunks
Freshly ground pepper
8 ounces white mushrooms sliced
1 cup cherry tomatoes, halved
2 cloves of garlic, thinly sliced
2 tablespoons red wine vingar
1/3 cup chicken broth
2 tablespoon grated, parmesan chese
1/4 cup choopped fresh parsley, basil or a combination

1. Bring a pot of salted water to a boil.  Add the ravioli and cook according  to label directions; drain  then drizzle witholive oil and toss
2. Season chicken with salt and pepper.  Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat.  Add chicken cook undisturbed until brown. Transfer to a plate.
3. Heat remaining 1 tablespoon olive oil in the skillet.  Add mushrooms and cook until brown. Season with salt. Stir in tomatoes,  garlicand vinegar  and cook until tomatoes  begin to soften. Return the chicken to the skillet, then add the ravioli, broth and parmesan and cook stirring occasionally  until chicken is warmed through. Top with parsley, basil mixture.

Lemon Chicken

2 small lemons, cut into thin rounds
1 1/2 teaspoons sugar
4 garlic cloves, halved
4 (6-ounce) skinless, boneless chicken breast halves, pounded to 3/4-inch thickness
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper
1 tablespoon olive oil, divided
2 tablespoons unsalted butter, divided
1 teaspoon grated shallot
1/2 teaspoon grated garlic
1 oregano sprig
1 thyme sprig
1/2 cup dry white wine
1 cup unsalted chicken stock (such as Swanson)
1 teaspoon all-purpose flour
1 tablespoon capers, rinsed and drained
2 tablespoons chopped fresh flat-leaf parsley

Preparation

1. Combine lemon slices, sugar, and garlic in a medium bowl.

2. Sprinkle chicken with 3/8 teaspoon salt and pepper. Heat a large skillet over medium-high heat. Add 2 teaspoons oil; swirl t

o coat. Add chicken to pan; cook 4 minutes on each side or until done. Place chicken on a plate. Add remaining 1 teaspoon oil to pan; swirl to coat. Add lemon mixture to pan; cook 1 minute or until lemon slices are lightly browned, turning occasionally. Return lemon mixture to bowl.

3. Wipe pan with paper towels. Heat pan over medium heat. Add 1 1/2 teaspoons butter to pan; swirl until butter melts. Add shallot, 1/2 teaspoon grated garlic, oregano sprig, and thyme sprig; cook 1 minute. Add wine to pan, scraping pan to loosen browned bits. Bring to a boil; cook 3 minutes or until liquid almost evaporates. Add remaining 1/8 teaspoon salt, stock, and flour to pan, stirring with a whisk. Bring to a boil; reduce heat, and simmer 3 minutes or until liquid is reduced to about 2/3 cup. Remove pan from heat; discard oregano and thyme sprigs. Stir in remaining 1 1/2 tablespoons butter and capers, stirring until butter melts. Return chicken and any juices to pan; turn to coat with sauce. Top chicken with lemon mixture. Sprinkle with parsley.

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The Blacken Tuna Steak I  had wile on vacation in NC at The Sanitary Restaurant

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