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1
Heat a large skillet oven medium-high heat and add canola oil.
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2
Pat chicken dry with a paper towel then toss with salt, pepper and paprika.
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3
Add chicken to the skillet and brown it on all sides, cooking for about 8-10 minutes total.
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4
Remove chicken from the skillet and set aside in a bowl.
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5
Turn heat down to low and add 1/2 tablespoon of butter.
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6
Add sliced onions with a pinch of salt.
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7
Stirring occasionally, cook until caramelized, about 15 minutes.
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8
While onions are caramelizing, heat a small saucepan over low heat and add 5 tablespoons of butter.
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9
Whisk constantly until butter has brown bits on the bottom, then immediately remove the pan from heat.
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10
I usually whisk for about 30 seconds more just to make sure the bits dont burn.
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11
Set aside.
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12
At this time also prepare the water for your pasta and cook pasta according to the directions.
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13
When its done, drain it and set it aside.
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14
After onions have caramelized, set them aside in a bowl.
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15
Add the remaining 1/2 tablespoon of butter and mushrooms into the skillet.
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16
Cook for 5-6 minutes until juicy and caramelized.
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17
Place onions back in the skillet, add garlic and cook for 30 seconds until fragrant.
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18
Increase the heat to medium and add wine.
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19
Let the wine bubble and cook for 2-3 minutes.
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20
Add chicken and pasta into the skillet, tossing multiple times to coat.
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21
Turn off heat and stir in grated cheese.
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22
Drizzle brown butter (make sure you get the brown bits!)
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23
over the top, tossing to coat a few more times.
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24
Serve with additional cheese and chopped parsley.
