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THE POISON PEN is the ninth book in the Scottish Bookshop Mysteries by Paige Shelton. I’ve been waiting with great anticipation for this new release and once the book was in hand, devoured it from the very first word to the last sentence. Set in Edinburgh, right after the death of Queen Elizabeth II, the author captures the somber mood of the country and of protagonist Delaney Nichols. I greatly enjoy the character of Delaney. As a transplanted American, married to a Scotsman, she’s immersed herself in her new country. As a caring and compassionate person, she’s made her friends into family and I love spending time—on the page—with all of them. The addition of Scottish words and brogue used throughout, brings authenticity of the culture and characters to life. I also enjoyed the bits of history sprinkled into the story. Ms. Shelton’s strong descriptive language makes the reader feel like they’re walking the cobbled streets of the city or seeing the century-old rundown mansion that belongs in a horror film through Delaney’s eyes.

The author builds anticipation for murder and mayhem from the beginning. To distract from mourning, Delaney’s boss, owner of The Cracked Spine bookshop, asks her to join him in examining a priceless relic recently found by a friend of his. And from there the tale takes off with an ancient sword, a long-ago royal scandal, a distant claim to the throne, and murder. As Delaney investigates the death of a young man found near where the sword was uncovered, the clues entwine with that of the mysterious sword. Her search takes her from the grounds of the mansion, to the “dark side” of The Cracked Spine, and to the National Museum. And she learns more than she’d like about the Scottish government’s laws on discovered relics. As she uncovers clues and gets closer to discovering the truth, I like that Delaney doesn’t take unnecessary chances and instead, relies on her friends to have her back. The Poison Pen is a must-read if you enjoy a well-plotted mystery filled with intrigue, charming characters, and a tribute to Scotland and Queen Elizabeth II.

While there aren’t any recipes in The Poison Pen, Delaney’s good friend, Aggie, likes to mother her and cook special meals. One of Aggie’s specialties is Chicken Parmesan. I’m delighted to share my own recipe and like to imagine that Delaney, her husband, and friends might have sat around the table in Edinburgh enjoying a similar dish. Starting with chicken breast cutlets pounded thin, these cook up fairly quickly once you have the ingredients prepped. What I like about this recipe is that the coating stays crispy since panko bread crumbs are used and the chicken is cooked without the tomato sauce. Instead the warm tomato basil sauce is added right at serving time. Both Parmesan and mozzarella cheese adds flavor along with an easy-to-make tomato sauce or to simplify the meal, use your favorite jarred pasta sauce. I hope you enjoy the Chicken Parmesan as much as my family has!

Amazon Synopsis

Edinburgh is mourning recent the death of Queen Elizabeth II when Bookseller Delaney Nichols’s boss comes to her with a most unusual assignment. An old friend of his, living in an estate in the village of Roslin, has found what could be a priceless relic on her property, and Delaney is tasked with investigating. Could Jolie possibly have an item of breathtaking Scottish historical significance in her possession? But when Delaney arrives at Jolie’s estate, she is greeted by a legal team with a vested interest in the property. Jolie manages to remove the interlopers, but as they’re examining the priceless item, they hear a scream, and meet a much less welcome discovery: a body.

As Delaney digs deeper, she discovers Jolie’s own fascinating history. Jolie’s mother had long claimed that her daughter was the rightful heir to the throne, not Elizabeth II, because of an affair she claimed to have with King Edward VIII. The only evidence, however, is in the form of a purported journal that one of Edward’s secretaries kept. The puzzles become more confusing when a connection is uncovered between this far-fetched story and the murdered man. Delaney will have to read between the lines to put together the pieces…or become history herself.

A special thanks to Paige Shelton for offering a print copy of THE POISON PEN to one lucky winner! Contest ends April 14, 2024 at 11:59 pm PST and is limited to U.S. residents only. Please use the Rafflecopter box located below to enter. The winner will be announced on this page and on Cinnamon & Sugar’s Facebook page, as well as notified by email (so check your spam folder!)

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Chicken Parmesan

Serves 8

Ingredients

Sauce (or use your favorite jarred tomato and basil pasta sauce):

• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1/4 teaspoon dried oregano
• Pinch of crushed red pepper
• 1 15 ounce can petite diced tomatoes
• 1/4 teaspoon granulated sugar
• Salt and pepper to taste
• 2 tablespoons chiffonade fresh basil

Chicken:

• 4 chicken breasts, halved horizontally, on the diagonal, and pounded to 1/2-inch thick
• 1 teaspoon salt
• 2 large eggs
• 2 tablespoons flour
• 1 cup grated Parmesan cheese
• 1 cup panko bread crumbs
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• Several grinds of fresh pepper
• Olive oil
• 1 cup mozzarella cheese freshly shredded (don’t use pre-shredded)
• Fresh basil for garnish

Instructions

Sauce:

1. Heat olive oil in a medium saucepan over medium heat just until hot (not smoking). Add the minced garlic, oregano, and crush red pepper, and stir until fragrant, about 30 seconds. Use care to not brown the garlic. Add the tomatoes and sugar. Stir to combine and bring to a simmer. Reduce to low heat and cook until thickened, about 15-20 minutes. Remove from heat. Stir in the fresh basil and season to taste with salt and pepper. Set aside and keep warm.

Chicken:

1. Lightly sprinkle chicken with salt and set aside while you prepare remaining ingredients.
2. In a shallow dish, whisk the egg, then whisk in the flour until mixture is smooth. Set aside.
3. In another shallow dish, combine the Parmesan cheese, panko bread crumbs, garlic powder, oregano, and pepper. Set aside.

4. Working with one chicken cutlet at a time, pat the chicken dry then dredge in the egg and flour mixture, and shake excess off. Immediately dip into the Parmesan and panko mixture, pressing the crumbs to adhere to the chicken. Place on a plate and repeat with the remaining chicken.

5. Heat about a tablespoon of olive oil in a large nonstick skillet over medium heat. Once hot, add two or three of the coated chicken cutlets to the skillet and cook for 2-1/2 minutes, until the bottom has browned and turned crispy. Turn the pieces over, adding an additional tablespoon of olive oil to the pan, and cook an additional 2-1/2 minutes. Remove to a baking sheet lined with foil. Wipe crumbs from the skillet and repeat with the remaining chicken.

6. Divide the shredded mozzarella evenly between the pieces of chicken.

7. Place beneath oven broiler and cook for two to four minutes, until the cheese begins to bubble and turn brown. Keep a close watch.

8. While the chicken is under the broiler, reheat the tomato sauce if necessary.

9. Remove from oven and place the chicken on a platter. Spoon two tablespoons of the warm sauce over each piece and garnish with fresh basil. Serve with polenta or egg noodles.

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I was provided with an advance copy. All thoughts and opinions are my own.

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