Brown Butter Parmesan Chicken Linguini

In a large pot of boiling salted water, cook pasta according to package instructions; drain well.

Dice the chicken into bite-size pieces.

In a small bowl, combine the chicken, paprika, salt and pepper, to taste.

Heat canola oil in a large skillet over medium high heat. (I got distracted so I just melted some butter.)

Add the chicken and cook, turning occasionally, until browned on all sides, about 8-10 minutes. Transfer to a plate.

Melt 1/2 tablespoon butter in the skillet. Add the onions and cook, stirring occasionally, until caramelized, about 15 minutes. Transfer to a plate. (You may need to reduce the heat to medium or medium low to prevent the onions from burning or drying out.)

While the onions are caramelizing, melt 5 tablespoons butter in a medium saucepan over medium heat. Cook, whisking constantly, until the foam subsides and the butter begins to turn a golden brown, about 3 minutes. Remove from heat.

Melt remaining 1/2 tablespoon butter in the skillet. Add the mushrooms and cook, stirring occasionally, until juicy and caramelized, about 5-6 minutes.

Add the caramelized onions and garlic and saute until fragrant, about 1 minute.

Stir in the wine; bring to a simmer until slightly reduced, about 2-3 minutes.

Add the pasta and chicken, along with any juices, and stir to coat, about 1 minute. Remove from heat.

Stir in the Parmesan and browned butter.

Serve immediately, garnished with Parmesan and parsley.