Smothered Chicken Entrée Recipe
Grilled chicken breast topped with swiss cheese, sautéed mushrooms, sautéed onions & brown gravy. Served with Jo-Jo seasoned potato wedges & creamy coleslaw.
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Ingredients
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Chicken and Toppings
Jo-Jo Seasoned Potato Wedges
Creamy Coleslaw
Method
Preparing the Chicken
- 1
Season and Grill the Chicken
Preheat your grill to medium-high heat. Season the chicken breasts with salt and black pepper. Grill the chicken for about 6-7 minutes on each side or until fully cooked and the internal temperature reaches 165°F (75°C).
- 2
Sauté the Toppings
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add sliced mushrooms and diced onions, sautéing until they are golden brown and tender, about 5-7 minutes.
- 3
Preparing Jo-Jo Potato Wedges
- 4
Cut and Season the Potatoes
Preheat your oven to 425°F (220°C). Wash and cut the russet potatoes into wedges. In a large bowl, toss the potato wedges with olive oil, paprika, garlic powder, salt, and black pepper until evenly coated.
- 5
Bake the Wedges
Spread the seasoned potato wedges in a single layer on a baking sheet. Bake for 25-30 minutes, turning halfway through, until golden brown and crispy.
Preparing Creamy Coleslaw
- 6
Shred Cabbage and Carrot
Finely shred the green cabbage and grate the carrot using a box grater or food processor.
- 7
Mix the Dressing
In a large bowl, combine mayonnaise, apple cider vinegar, sugar, salt, and black pepper. Mix well until smooth.
- 8
Combine Ingredients
Add the shredded cabbage and carrot to the dressing and toss until evenly coated. Chill in the refrigerator for at least 30 minutes before serving.