Because you know all I have is “OMG! Brown butter! Make it now! I’ve created the best thing on the planet!” Exclamation point exclamation point.
See those little brown specks way up there? Yeah… you may be fooled into thinking they are part of the whole wheat pasta, but um… they are specks of BROWN BUTTER. God rest my soul.
I mean, just what in the world am I supposed to say? That I hope someone embalms me with brown butter when my life is over? That I could probably eat an entire onion if it was caramelized? That I slap myself across the face everytime I remember that I used to hate mushrooms? I could say so much.
Just know that whatever you are thinking about this pasta (well, okay… the absolutely positively wonderful things) is true. Decadent, delicious, flavor pop in your face. A dish for a special occasion or if you have a husband like mine… a dish for weekly lunches. How not fair is that?
I wish I could be my own wife.
Many of you have asked for a compilation of my favorite Valentine’s Day dinners, and all I want to scream is “but don’t you knoooow how indecisive I am?!?” Ugh. Here’s the deal. Wait… am I late on this?
I think that this chicken romano could ensure you an engagement ring. Or whatever the equivalent of that is for you male counterparts out there. Actually I know for sure that it can – it’s happened. Clams casino linguine could earn you a new pair of shoes… or six. There are no words for lobster mac and cheese besides… UM WHAT. It’s lobster mac and cheese. I once made beef bourguignon before I broke the news of my credit card balance to my husband. No joke. So yeah… that works. If you’re not fancy but want to pretend you are this brown sugar butter roasted chicken does the trick! And if you really love someone (again, like yourself), I highly advise you to drop whatever it is that you’re doing at the moment and make caramelized chicken with mushroom sauce and grilled herb bread. Then rejoice.
But if you’re feeling lazy… just make this. No, seriously. Make this.
Brown Butter Parmesan Chicken Linguine
1.5-2 pounds boneless, skinless chicken breasts, cut into pieces
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon smoked paprika
1 1/2 tablespoons canola oil
6 tablespoons unsalted butter
1 medium sweet onion, sliced
1 cup sliced mushrooms
4 garlic cloves, minced or pressed
3/4 cup dry white wine
1/2 pound whole wheat pasta (preferably noodles)
2/3 cup freshly grated parmesan cheese + more for topping
fresh chopped parsley for topping
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 to the skillet and brown on all sides, cooking for about 8-10 minutes total. Remove and set aside in a bowl. Turn heat down to low and add 1/2 tablespoon butter. Add sliced onions with a pinch of salt and 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 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 according to the directions.
After onions have caramelized, set them aside in a bowl. Add the remaining 1/2 tablespoon of butter and add mushrooms. 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 both to 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 top, tossing to coat a few more times. Serve with additional cheese and chopped parsley.
Tomorrow… we make dessert. JUST WAIT.