Chicken Catch a Cola Recipe - Allrecipes.com
  • READY IN 40 mins

Chicken Catch a Cola

Recipe by  

"The idea of using a Cola beverage came to me after fixing 'Red eye gravy' that uses coffee for flavor. Here you get the cola flavor with a little sweetness. You will be very pleasantly surprised by the great flavor of this dish. Yum Yum."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    25 mins
  • READY IN

    40 mins

Directions

  1. Combine the bread crumbs, paprika, salt, and pepper in a plastic bag. Place chicken breasts in the bag, and shake to coat.
  2. Melt butter in a large skillet over medium heat. Add chicken breasts, and cook for 4 minutes on each side, or until brown. Remove chicken to a plate, and keep warm. Pour the cola into the skillet, and stir to remove any browned chicken bits from the pan. Add ham, mushrooms, sherry, and balsamic vinegar. Reduce heat to medium-low, and simmer, uncovered, until the liquid has reduced by 1/2.
  3. Stir sour cream into the skillet, and return chicken breasts to the pan. Cover, and simmer for 5 more minutes, or until chicken is no longer pink, or the internal temperature is 170 degrees F (75 degrees C). Remove chicken to serving plates, and spoon sauce over.
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Reviews More Reviews

Most Helpful Positive Review
Aug 21, 2003

I made this last night and it was deliciously different. The ham seemed an unusual ingredient (besides the cola of course), but the two together gave it a bacon-y flavor. Excellent! I agree that it needed to be thickened a bit, even after letting it reduce down, so I added a flour/water slurry and it was perfect. Served it over egg noodles, but over rice would probably be even better. Actually, we loved the sauce so much, I'd double it the next time. Make certain you pound the chicken like the recipe states...it makes them so much more tender. This one I'll make again!

 
Most Helpful Critical Review
Jul 23, 2003

Well, we like the chicken but the "gravy" didn't go over so well. First, it was a little watery for our taste and secondly, it had too much of a "winey" flavor. I even used a little more sour cream to thicken the sauce and reduce the wine taste but the kids passed and the adults found it edible but were not thrilled. Maybe something other than sherry? The idea sounds good but I'm not sure what I could substitute to make it worthwhile making again. Thanks anyways!

 

18 Ratings

Jun 23, 2003

This was an excellent recipe! I was a little skeptical at first, but the chicken was very tender and the sauce was delicious. It was a little hard to tell when the sauce had reduced by half, so that may be the reason that the sherry could come across a little strong.

 
Jun 23, 2003

I loved it--very easy and tasty. Ingredients are pantry staples for any kitchen, so it's a convenient meal.

 
Jun 23, 2003

Sauce was good up to the point of adding the sour cream. I didn't like the flavor the sour cream made. Family loved it though.

 
Jun 23, 2003

My husband and I loved this recipe! He said it was the best chicken he had ever had. I thought it was really simple to make since I am not the best cook. The only thing I would suggest is to double the sauce portion of the recipe, you will want to have extra of this great stuff!!

 
Jun 23, 2003

This really turned out great! I did add some chopped onions to the chicken for an extra kick. And I think that next time I will add some corn starch to the sauce to thicken. It was wnderful served over egg noodles. Kids and Hubby loved it!

 
Jun 23, 2003

Made it last night and was a big hit. When I read the reciepe initially it sounded very interesting. After preparing it, it exceeded my expectaions. Do give it a try...it's a keeper. Thank you for sharing it with us!

 

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Nutrition

  • Calories
  • 373 kcal
  • 19%
  • Carbohydrates
  • 21.7 g
  • 7%
  • Cholesterol
  • 101 mg
  • 34%
  • Fat
  • 15 g
  • 23%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 34.1 g
  • 68%
  • Sodium
  • 1032 mg
  • 41%

* Percent Daily Values are based on a 2,000 calorie diet.

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