6 1/2 ounces Alouette Garlic et Herbes Classique

4 boned and skinned chicken breast halves

1 tablespoon butter

4 teaspoons paprika

2 teaspoons garlic powder

1 tablespoon milk

Combine 6 teaspoons of paprika and garlic powder. Coat chicken breasts with mixture. Saute chicken in butter over medium heat about 5 minutes on each side. Cover and simmer 15 minutes on low heat. Combine milk, Alouette and remaining paprika in small mixing bowl. Remove chicken from skillet, reserving liquid. Pour Alouette mixture into skillet, stirring well with reserved liquid. To serve, pour sauce over chicken. Serves 4.