Cola Sauce Chicken Recipe -
  • READY IN 45 mins

Cola Sauce Chicken

Recipe by  

"I found this recipe in my great-grandmother's things. It sounds different but it is yummy."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings


  1. Season chicken with salt and pepper to taste. Heat oil and butter in a very large skillet over medium high heat. Add chicken and saute until golden on one side, 3 to 5 minutes. Turn and repeat on other side. Repeat in batches until all chicken is browned; place on plate or platter and set aside.
  2. In same skillet, saute mushrooms until golden. Stir in garlic and green onion and saute until soft. Sprinkle flour onto mixture and cook, stirring, until mixture is a light color (1 to 2 minutes). Stir in cola beverage, broth, parsley, bay leaf and rosemary and simmer for about 5 minutes, stirring.
  3. Return chicken to skillet, bring to a boil, cover and simmer gently for 25 to 30 minutes or until tender and cooked through (no longer pink inside).
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 30 mins
  • READY IN 45 mins

Reviews More Reviews

Most Helpful Positive Review
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.

Most Helpful Critical Review
Oct 04, 2003



23 Ratings

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.

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.

Jun 23, 2003

Thanks for the great recipe!

Oct 04, 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.

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.

Jun 23, 2003

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


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  • Calories
  • 493 kcal
  • 25%
  • Carbohydrates
  • 20.2 g
  • 7%
  • Cholesterol
  • 172 mg
  • 57%
  • Fat
  • 17.2 g
  • 26%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 62.3 g
  • 125%
  • Sodium
  • 185 mg
  • 7%

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

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