Thursday, March 11, 2021

Chicken Breast with Mandarin Orange Sauce from guest author Essie Lang, plus Book Giveaway!


Hi to everyone at the Mystery Lovers Kitchen! It's good to be back visiting after so long a time. I loved my years as part of the MLK gang and now, love keeping up with the new additions and recipes. I didn't really say goodbye to all the readers when I left, so consider it done now. I miss you but wanted to share this final recipe I've just discovered. 

My family loves chicken so to find a different way of serving chicken breasts was great. I've tweaked it of course because I never have all the right ingredients on hand. For instance, no shallots so I used onions; not enough fresh mandarin oranges, so I used the canned variety which were just as tasty; and no orange liqueur on hand so I used brandy. The end result - everyone loved it. Hope you will, too. 

Two final notes, my latest book in the Castle Bookshop Mysteries just came out earlier this week so I'm giving away a hardcover copy of A DEADLY CHAPTER. Just leave a comment along with your email contact. Also, a very big thank you to my ever-gracious pal Mary Jane Maffini for inviting me today!


Here's what you'll need:

Small can mandarin orange slices with juice

1 small mandarin orange

2 boneless, skinless chicken breasts

Extra Virgin Olive oil to brush on chicken breasts

2 tbsp finely chopped onions

2 tbsp brandy

1 tbsp. citrus mint white balsamic vinegar

1 c. chicken broth

½ c. mandarin orange juice

Salt and freshly ground pepper

 


What to do:

1.     Preheat oven to 350F.

2.     Brush chicken breasts with olive oil then place on a baking pan lined with parchment paper.

3.     Bake in oven for approximately 20 minutes or until done.


 


Sauce:

1.     Grate peel from mandarin orange and set aside.

2.     Coat bottom of medium fry pan with olive oil. When hot, add onions and stir until soft, approx. 1 minute.

3.     Remove from heat and add brandy and vinegar. Stir in broth, orange juice and orange peel.

4.     Return pan to medium-high heat and simmer until liquid is reduced to ½ c. Stir frequently.  Remove from heat and, if you prefer, you can strain the sauce to remove the peel or use as is.

5.     Return to heat and add mandarin slices, cook, stirring until heated through. Season with salt and pepper.

Slice chicken breasts and place on a serving dish then pour sauce over top everything!  Serve and enjoy.

 

Please leave a comment and your name will be entered in the draw for a copy of A DEADLY CHAPTER, #3 in the Castle Bookshop Mysteries. Be sure to leave an email contact. The random draw will take place on Monday, March 12 at 6 PM EDT. 

 

Essie Lang writes the Castle Bookshop Mysteries for Crooked Lane Press. The third book, A DEADLY CHAPTER was just released.


Other series include the Dinner Club Mysteries, written by Linda Wiken (her real name); and the Ashton Corners Mystery Book Club Mysteries, written as Erika Chase, all from Berkley Prime Crime Books.

Visit Essie at www.lindawiken.com

 





47 comments:

  1. Thank you for the Chicken Breast with Mandarin Orange Sauce recipw! We love chicken and mandarin oranges so it sounds like a heavenly recipe to me and one I'm anxious to give a try.

    Thank you for the chance to win a copy of "A DEADLY CHAPTER". It's on my TBR list already and I can't wait for the opportunity to read it. Shared (even had to share on Pinterest twice - one into my recipe file and one in the book file) and hoping to be the very lucky one selected.
    2clowns at arkansas dot net

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    1. I hope you enjoy this version of chicken and mandarins, Kay. And many thanks for sharing news about my new book!

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  2. welcome back. thank you for sharing this wonderful recipe. looks so yummy. quilting dash lady at comcast dot net

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  3. Thank you for the recipe and the new book and the contest. I loved the first two in the series and sure hope I win the third.

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    1. You're very welcome for all three, Riley! :) So good to hear you loved the first two.

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  4. Congrats on the new book Linda, and come back to visit any time!

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  5. This chicken recipe is so appetizing and I will be making this yummy creation. Thanks for your lovely giveaway. saubleb(at)gmail(dot)com

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  6. This sounds quite tasty. I could see adding a smidge (a very precise cooking measurement) of Dijon mustard to the sauce.
    If you use fresh oranges instead of the canned, would you just add one more?
    libbydodd at comcast dot net

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    1. I like the idea of Dijon, Libby. I don't see why you couldn't add another orange.

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  7. Thanks for the recipe - love the flavor combinations.

    jtcgc at yahoo dot com

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  8. Thank you for the recipe, this is something I've been curious to try and now I can. Can't wait to see what happens in A Deadly Chapter, these are always a great read.
    kozo8989(at)hotmail(dot)com

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    1. Thanks so much, Alicia. So nice of you to say so!

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  9. Wow, that recipe looks so good! Will have to try it soon! I'm excited to read this book! You are a new author to me! Thanks for the chance!

    jarjm1980(at)hotmail(dot)com

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  10. Hi Linda, welcome back! This looks as good as the first book I read in your series. Thanks for the giveaway! lola777_22 at hotmail dot com

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  11. That recipe looks amazing! I haven't read this series yet, but it's on my TBR list. Thanks for the chance.
    diannekc8(at)gmail(dot)com

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    Replies
    1. Glad to hear it on your TBR and, hope you try the recipe.

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  12. This looks & sounds like a yummy way to keep from getting bored with chicken.
    turtle6422 at gmail dot com

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  13. Looks delicious! I'm laughing at your tweaks. That's what usually happens to me when I want to make something--substitutions galore!
    patdupuy@yahoo.com

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    1. I'm always amazed by people who actually plan meals well in advance so they can have the right ingredients on hand, Pat. One day, maybe.

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  14. Wow, that looks like a yummy recipe. Thanks so much for sharing it.
    1cow0993(at)gmail(dot)com

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    1. You're welcome, Carol. Thanks for commenting.

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  15. I love orange and chicken. It seems to have common appeal, one finds the combination in European and Asian cooking. Thanks for sharing the recipe. I don't have mint citrus balsamic vinegar, but I have been babying a mint plant through winter and certainly have balsamic and mandarin oranges to zest (to combine and try to substitute).
    little lamb lst at yahoo dot com

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    1. That sounds like a good combination. My choice of mint citrus balsamic vinegar was mainly because it's what I had on hand and I like it better than just plain white balsamic vinegar, which is what was called for.

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  16. i am going to try this recipe on Sunday! great idea! thanks for the chance to win!

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  17. Looks delicious and simple which is a deal breaker for me.
    sandra shenton 13 at gmail dot com
    Thank you

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    1. That's something I always look for in a recipe, Sandra.

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  18. The recipe sounds good, thanks for the opportunity! tWarner419(at)aol(dot)com

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  19. I really like chicken and your book cover! lindaherold999(at)gmail(dot)com

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  20. I love mandarin oranges and what a good way to make it! Thanks for the chance!
    Jess
    maceoindo(at)yahoo(dot)com

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  21. Oh that looks good ...................and the book too !

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