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Reviewed: Jun. 12, 2008

This is a good basic recipe to follow, however there are some changes that I made to improve the taste. For 2 chicken breasts, 10 oz of oyster sauce is wasteful and excessive. I used 3 oz of oyster sauce, 4 oz. of water, 2 teaspoons of garlic, 2 teaspoons of ginger, and 2 teaspoons dried rosemary. I added 1 tablespoon sugar to this and poured it over the chicken breasts. I simmered them on the stove for 15 minutes, and then chopped the chicken into bite size pieces and returned it to the same pan to cook for another 5 minutes. Finished the chicken has a tasty crust around it, delicious.

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gmong513


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Reviewed: Feb. 13, 2007

This was a different recipe, and one that I might not have tried if I had not heard about a similar dish previously. Some of the other reviews commented on the "sweetness" of the sauce, but I found that by adding a bit of salt and/or using a bit less cola and a bit more broth, the taste is very good and the sweetness can be reduced. I also cooked mine for a full 30 minutes, and kept it covered for a good portion of that time. As it cooked, I noticed the flavor getting better, the taste of the seasonings really beginning to emerge. I only mention that to say that if you rush the cooking, you may miss some of the flavor. I think we will cook this again, and serve it over a bed of wide egg noodles. The gravy seemed to be perfect to use that way.

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thefriedrichs


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Reviewed: Oct. 23, 2005

I made this for my husband & I the other night, and we just were not impressed at all, sorry. It didn't pick up enough of the other flavors, could only taste the cola.

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DIALGAL


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Reviewed: May 1, 2005

Great! Even my 1 yr ols loves it! I recommend it to everyone!

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CHRISTIE0617


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Reviewed: Sep. 23, 2004

Smells delicious while cooking. I did not cut the chicken into chunks but rather used 4 boneless, skinless chicken breasts. I also used the George Foreman grill to brown the chicken--this eliminated the need for butter and thereby reduced the fat. The taste is not out of this world, but it is good and we will definitely have it again--if trying this recipe for the first time, you might want to add more rosemary or add another spice that gives it a bolder flavor.

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AMYANDBREN

	Cooking Level: Intermediate Living In: Stephens City, Virginia, USA
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Reviewed: Aug. 2, 2004

A little boring and the kids weren't impressed

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Amy

	Cooking Level: Expert
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Reviewed: Feb. 17, 2004

This was good and easy. I wouldn't bother cubing the chicken, I think it would be fine cooked whole.

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DG

	Cooking Level: Intermediate
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Reviewed: Dec. 8, 2003

My family liked this recipe. Amazing that no one could pick out the cola taste. I did cut the sody by 1/4 cup and added more chicken broth. All around everyone liked it. Next time I will use a bit or salt.

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BLACKVELVETRAV

	Cooking Level: Expert Living In: Boise, Idaho, USA
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Reviewed: Oct. 4, 2003

THE COLA MADE THE MEAL DISGUSTINGLY SWEET, AND THE LITTLE BIT OF ROSEMARY OVERPOWERED THE WHOLE DISH. MY HUSBAND AND I COULDN'T STAND THE AFTER TASTE...YUCK!!!

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Reviewer:

SKD1983

	Cooking Level: Intermediate Living In: Philadelphia, Pennsylvania, USA
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Reviewed: Oct. 4, 2003

This is an easy, impressive dish for a small dinner get-together. As a bonus, leftovers are scrumptious and since it falls into the tastes-better-the-next-day category, it can be prepared in advance -- save the saute part for just before the guests are to arrive. For extra punch, thicken with a giant can of undiluted chicken soup instead of flour (which also will stretch the leftovers, by the way) If you're garlic and onion freaks, like my family, double both ingredients (at least). I served the dish with rice pilaf and a very simple mixed-fruit salad, and people called the next day for the recipe.

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INDEE


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Reviewed: Jul. 25, 2003

I've made something very similar but with jalopena peppers added to the cola instead of mushrooms and then simply baked until the meat is tender. The cola's sweetness takes the fire out of the peppers & makes a wonderful sauce.

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HUDSON2217


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Reviewed: Jun. 23, 2003

Thanks for the great recipe!

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RACHELDEB

	Cooking Level: Expert Home Town: Lexington, Nebraska, USA Living In: Lincoln, Nebraska, USA
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Reviewed: Jun. 23, 2003

This recipe was pretty sweet. I added more broth and garlic salt. I also added worchestire sauce and balsamic vinegar. I served over rice. It wound up being very good. My mom loved it, too.

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SHELLY

	Cooking Level: Expert Living In: Gainesville, Texas, USA
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Reviewed: Jun. 23, 2003

This recipe was wonderful! I didn't have the recipe in front of me when I made it, so I inadvertently used the whole 14-oz. can of chicken broth, and correspondingly less cola. I served it over white rice, and my husband added soy sauce at the table.

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SADIESADIE


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Reviewed: Jun. 23, 2003

I liked it. My boyfriend thought the sauce was a little "funny".

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JROS1X


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Reviewed: Jun. 23, 2003

Good flavor, but I agree, sauce is kind of sweet. Either use more chix broth or less cola. Kids loved it, very easy, I used skinless breast's and cooked 15 minutes. Worth another shot if you ask me.

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Reviewer:

Leanne

	Cooking Level: Expert Home Town: Saint Paul, Minnesota, USA Living In: Red Wing, Minnesota, USA
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