Mystery Lovers' Kitchen: recipe apricot chicken

Sunday, August 18, 2019

Please welcome guest author Allison Brook aka Marilyn Levinson + book #giveaway

A former Spanish teacher, Marilyn Levinson writes mysteries, romantic suspense, and novels for kids. Her books have received many accolades. As Allison Brook she writes the Haunted Library mystery series. DEATH OVERDUE, the first in the series, was an Agatha nominee for Best Contemporary Novel last year.

Welcome, Marilyn.

What is your latest book BURIED IN THE STACKS, the 3rd in the Haunted Library Mystery series, about?

Librarian Carrie Singleton is building a haven, but one of her neighbors is misbehavin'. Can resident spirit Evelyn help Carrie catch the culprit who made her a ghost?

You continue to write as Marilyn Levinson. What are a few of your other mysteries?

Other mysteries include the Golden Age of Mystery Book Club series and the Twin Lakes series. Among my YAs and books for kids are: GETTING BACK TO NORMAL, AND DON’T BRING JEREMY, which was a nominee for six state awards, and RUFUS AND MAGIC RUN AMOK, an International Reading Association-Children’s Book Council “Children’s Choice."

Where do you live?

In Long Island, where many of my books take place.

What’s on the menu?

Apricot Chicken is one of my standard go-to recipes when I’m having people over for dinner. Leftovers are easy to freeze or serve the following day—though there usually aren’t any left to save.

This delicious recipe can be made with apricot or orange marmalade. Please note that when cooking I do not use exact measurements so feel free to add or minimize ingredients to your liking.

Apricot Chicken

4 chicken breasts

1/2 cup of flour

2 eggs beaten

2 t soy sauce

3/4 cup panko breadcrumbs

Enough olive oil and butter to brown chicken breasts then sauté scallions and mushrooms

sauce:

3/4 cup of marmalade I use Smucker's Sweet Orange Marmalade or Apricot Marmalade

1/3 cup dried apricots cut up

2 T water as needed

2 T soy sauce

1 t garlic powder or chips

1 t parsley (dried or fresh)

optional:

3 scallions cut up

3 mushrooms cut into pieces

Dredge chicken breasts in flour, dip in eggs and soy sauce, then dredge in panko breadcrumbs. Brown in olive oil and butter on both sides then remove from frying pan.

Sauté scallion and mushroom pieces for five minutes.

Place chicken, scallion and mushroom pieces in baking dish.

Meanwhile, in a saucepan heat marmalade, soy sauce, water, apricot pieces, garlic and parsley and bring to a gentle boil. Cook 2 or 3 more minutes, then pour over chicken.

Bake for half hour 325 degrees uncovered.

prior to baking


baked

GIVEAWAY

Today, Marilyn/Allison is giving away a copy of READ AND GONE to one commenter. Have you read a mystery about a ghost or a mystery set in a library? Leave your email so she can contact you if you win. Winner picked Tuesday.