Brown Butter Parmesan Chicken Linguine

Heat a large skillet oven medium-high heat and add canola oil. Pat chicken dry with a paper towel then toss with salt, pepper and paprika. Add chicken to the skillet and brown it on all sides, cooking for about 8-10 minutes total. Remove chicken from the skillet and set aside in a bowl. Turn heat down to low and add 1/2 tablespoon of butter. Add sliced onions with a pinch of salt. Stirring occasionally, cook until caramelized, about 15 minutes.

While onions are caramelizing, heat a small saucepan over low heat and add 5 tablespoons of butter. Whisk constantly until butter has brown bits on the bottom, then immediately remove the pan from heat. I usually whisk for about 30 seconds more just to make sure the bits don’t burn. Set aside.

At this time also prepare the water for your pasta and cook pasta according to the directions. When it’s done, drain it and set it aside.

After onions have caramelized, set them aside in a bowl. Add the remaining 1/2 tablespoon of butter and mushrooms into the skillet. Cook for 5-6 minutes until juicy and caramelized. Place onions back in the skillet, add garlic and cook for 30 seconds until fragrant. Increase the heat to medium and add wine. Let the wine bubble and cook for 2-3 minutes. Add chicken and pasta into the skillet, tossing multiple times to coat. Turn off heat and stir in grated cheese. Drizzle brown butter (make sure you get the brown bits!) over the top, tossing to coat a few more times.

Serve with additional cheese and chopped parsley.