Drunken chicken paprika

Chicken second courses

I came up with this recipe one night while clearing out my fridge and freezer. The Marsala adds a nice sweetness that pairs well with the paprika. I usually use a mild paprika, but I think any kind would work well. I make the dish with rice so it can soak up the delicious sauce (noodles or potatoes would work just as well). I also use bone in chicken because the bones add so much more flavor, but if you are not a fan then you can also substitute boneless breast as well.