4 boneless chicken breasts cut into 1-inch cubes
1 stick butter or margarine
1/2 cup flour
1 Tablespoon paprika
3/4 cup sherry cooking wine
3/4 cup chicken broth
1 cup light cream (or heavy cream if you want it super-rich)
12-16 ounces of linguini or fettucini, cooked
1 stick butter (not margarine, only butter) melted
1 cup grated parmesan
1 cup heavy cream
Combine flour and paprika in shallow bowl or plastic bag and dredge chicken pieces in mixture so that chicken is thoroughly coated. Melt butter or margarine in shallow saucepan on medium-high heat. Add flour and stir till pieces are lightly browned on all sides. Add sherry and scrape pan so that browned pieces combine in sauce. Add broth, reduce heat to low and cook for about 10 minutes until chicken is cooked through. Turn off heat or reduce to very low and add cream. Stir until blended.
Meanwhile, cook pasta. Drain and combine in bowl with melted butter, parmesan and cream. Toss till pasta is coated and creamy. Serve in bowls, top with chicken in sauce.