Cola Sauce Chicken

18 Reviews Add a Pic
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
Recipe by  DAILY

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

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Adjust Servings

Original recipe yields 6 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).

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Reviews (18)

Rate This Recipe


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.



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.



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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Amount Per Serving (6 total)

  • Calories
  • 493 cal
  • 25%
  • Fat
  • 17.2 g
  • 26%
  • Carbs
  • 20.2 g
  • 7%
  • Protein
  • 62.3 g
  • 125%
  • Cholesterol
  • 172 mg
  • 57%
  • Sodium
  • 185 mg
  • 7%

Based on a 2,000 calorie diet



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Chicken with Mustard Sauce


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Chicken in Tarragon Dijon Sauce