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Dole’s New Chicken-a-la King

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Total Time (minutes)
40
Difficulty
1
Servings
6
Ingredients
10
Total Prep Time: 25 minutes
Calories Per Serving: 270
Nutrients

Nutrition Facts

Serving Size (342g)

Amount per serving
Calories 270 Calories from fat:
% Daily Value*
Fat 11 g 14 %
Saturated 1.5 g 8 %
Trans 0 g
Cholesterol 85 mg 28 %
Sodium 320 mg 14 %
Potassium 800 mg 15 %
Carbohydrate 14 g 5 %
Fiber 2 g 7 %
Sugars 2 g
Protein 30 g
Vitamin A 0 %
Vitamin C 0 %
Calcium 6 %
Iron 10 %
Vitamin D 0 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Ingredients

  • 1-1/2 lbs.  boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1/2 cup all-purpose flour
  • 3 tablespoons olive oil, divided
  • 3 cups DOLE® Mushrooms, quartered
  • 2 cups DOLE® Broccoli, cut into florets
  • 1/8 teaspoon salt
  • 2 cups reduced-sodium chicken broth
  • 1 cup unsweetened almond milk or 1% milk
  • 1 jar (4 oz.) sliced pimentos, rinsed
  • 1/2 cup DOLE® Green Onions, chopped

Directions

  1. Toss together chicken and flour until evenly coated, in bowl.
  2. Heat 2 tablespoons oil in large skillet, over medium-high heat. Reserve remaining flour in bowl, add chicken to the skillet and cook, stirring occasionally until lightly browned, 2 to 4 minutes. Transfer the chicken to a plate.
  3. Reduce heat to medium and add the remaining 1 tablespoon oil to skillet. Add mushrooms and broccoli, stirring often, until the mushrooms are softened and starting to brown, 3 to 5 minutes. Pour in broth and bring to a boil, continue to cook for 3 minutes.
  4. Whisk together milk and reserved flour until smooth, in bowl. Stir mixture into skillet. Bring to a simmer, stirring often. Stir in pimientos and chicken and return to a simmer. Reduce heat to maintain a gentle simmer and cook until the chicken is cooked through, 5 to 7 minutes. Stir in green onions and serve immediately with cooked pasta or rice.
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Dole’s New Chicken-a-la King Prep Time:25 minutes Cook time:40 minutes Serves: 6
Nutrition facts: 270 Calories, 11 grams fat
Ingredients: 1-1/2 lbs.  boneless, skinless chicken breasts, cut into 1-inch pieces, 1/2 cup all-purpose flour, 3 tablespoons olive oil, divided, 3 cups DOLE® Mushrooms, quartered, 2 cups DOLE® Broccoli, cut into florets, 1/8 teaspoon salt, 2 cups reduced-sodium chicken broth, 1 cup unsweetened almond milk or 1% milk, 1 jar (4 oz.) sliced pimentos, rinsed, 1/2 cup DOLE® Green Onions, chopped, Directions:Toss together chicken and flour until evenly coated, in bowl.Heat 2 tablespoons oil in large skillet, over medium-high heat. Reserve remaining flour in bowl, add chicken to the skillet and cook, stirring occasionally until lightly browned, 2 to 4 minutes. Transfer the chicken to a plate.Reduce heat to medium and add the remaining 1 tablespoon oil to skillet. Add mushrooms and broccoli, stirring often, until the mushrooms are softened and starting to brown, 3 to 5 minutes. Pour in broth and bring to a boil, continue to cook for 3 minutes.Whisk together milk and reserved flour until smooth, in bowl. Stir mixture into skillet. Bring to a simmer, stirring often. Stir in pimientos and chicken and return to a simmer. Reduce heat to maintain a gentle simmer and cook until the chicken is cooked through, 5 to 7 minutes. Stir in green onions and serve immediately with cooked pasta or rice.