My first thought: Princess House still exists? What I knew of Princess House was limited to that fancy crystal pitcher that is older than me and if I broke it, Mom would flip.
Princess House still exists, and apparently is reaching out to the younger generation. It's a direct sales company (like Avon, or Pampered Chef) where the merchandise is sold in "parties" (an approach originated by Tupperware). It still sells crystal, but now also upscale pots and pans, decor items, and much more. It also has a wedding registry feature. (Hmm...I'm a little too good at talking it up. Maybe I should sell Princess House. Hmm...)
Anyhow, when I saw they had recipes on their site, I just had to check them out. I made this one tonight: Apple-Walnut Chicken .
The recipe's author said this was made in a "griddle". Maybe it's a regional dialect difference (perhaps any frying pan like device is called a griddle), but the pan to use, and shown in the photo, is a deep skillet with a lid. (Like this one.)
If your skillet's handle or knobs have any non-metal surfaces, cover them with foil to "oven-proof" them.
Below is the recipe with slight modifications.
The original recipe calls for 4 chicken breasts. There are only 2 of us, so we used 2 chicken breasts, halved, but kept the rest the same.
4 boneless, skinless chicken breasts
salt & pepper, to taste
1 Tbsp. olive oil
2 apples, cored and sliced (I don't peel them. It's quicker and colorful.)
1⁄4 cup pure maple syrup
1⁄2 cup apple sauce
1⁄2 cup chopped walnuts
Preheat oven to 350°F. Season chicken with salt and pepper. Heat oil in skillet over medium-high heat, add chicken and sauté until browned, about 3 minutes per side. In a bowl, mix sliced apples, syrup, apple sauce and walnuts. Add to skillet with chicken. Cover with lid and bake 20-25 minutes. Serves 4.
salt & pepper, to taste
1 Tbsp. olive oil
2 apples, cored and sliced (I don't peel them. It's quicker and colorful.)
1⁄4 cup pure maple syrup
1⁄2 cup apple sauce
1⁄2 cup chopped walnuts
Preheat oven to 350°F. Season chicken with salt and pepper. Heat oil in skillet over medium-high heat, add chicken and sauté until browned, about 3 minutes per side. In a bowl, mix sliced apples, syrup, apple sauce and walnuts. Add to skillet with chicken. Cover with lid and bake 20-25 minutes. Serves 4.
I served this over brown rice, which I had made lot of (2 cups rice, 4 cups water) the night before so as to have leftovers and save me some effort. Also, we had a simple salad of romaine lettuce and cucumbers (fresh from the farm, so I didn't have to peel them) with a balsamic vinaigrette dressing.
When I packed leftovers for Chris' lunch, I filled the plastic container with a layer of rice, then put the apples and chicken on top. I cut up the chicken so he wouldn't need to bring a knife to work. (I have four steak knives, and I want to keep it that way.)
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