Ingredients for Alouette Chicken Paprika
- 4 boneless, skinless chicken breasts
- 7 teaspoons paprika
- 1 teaspoon garlic powder
- 2 tablespoons butter
- 1/2 cup milk
- 4 ounces Alouette spreadable cheese (garlic & herb or original)
- salt to taste
- freshly ground black pepper to taste
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How to Make Alouette Chicken Paprika
- In a small bowl, whisk together 6 teaspoons paprika and 1 teaspoon garlic powder.
- Season chicken breasts generously with salt and pepper.
- Coat chicken breasts evenly with the paprika-garlic powder mixture.
- Melt 2 tablespoons of butter in a large skillet over medium heat.
- Add chicken breasts to the skillet and cook for 5-7 minutes per side, until golden brown.
- Reduce heat to low, cover the skillet, and simmer for 15 minutes, or until the chicken is cooked through.
- Remove chicken from skillet and set aside, reserving the pan juices.
- In a small bowl, whisk together 1/2 cup milk, 4 ounces Alouette spreadable cheese (garlic & herb or original), and 1 teaspoon paprika until smooth and creamy.
- Pour the cheese sauce into the skillet with the reserved pan juices. Stir well to combine.
- Return the chicken to the skillet, coating it with the sauce.
- Simmer for 2-3 minutes to heat through.
- Serve the Alouette Chicken Paprika over your favorite side dish such as rice, pasta, or mashed potatoes. Drizzle any remaining sauce over the top.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
2g
Fat
64g
Carbs
2g
