The Silent Patient

Synopsis: Alicia Berenson is a famous artist, married to a successful fashion photographer in London. Alicia murders her husband by shooting him ruthlessly in the face, then never speaks another word. She is sequestered at the Grove, a forensic psychiatric hospital in London. Theo Faber is a criminal psychotherapist who becomes somewhat obsessed with trying to get Alicia to talk and understand the crime. No question here about the “who” in the whodunit, more trying to unravel the “why.”

Nicholette’s Review: I would consider this a well crafted suspenseful beach read. Unfortunately, too early for the beach in Maine right now, but feel free to save it for your own summer reading! As I was reading this book, I thought more than once, “this would make a great movie!” I was therefore not too surprised to learn later that the author is an established screenwriter, though this was his first novel. You can tell he has the expertise in structure, pacing, sense of time etc… The plot treads some familiar ground, and even if you think it’s missing the familiar “blackout drunk female unreliable narrator,” don’t worry, there is a heavily medicated silent female narrator to fill that void. If you enjoy mysteries and psychological thrillers, this would be a great choice. Rating: 4/5

Corey’s Review: Ok, this actually sounds right up my alley. Seems a bit reminiscent of Gone Girl. Although we don’t have a beach in Arizona, it is certainly pool weather. This is not a typical book that my mom would read and a 4/5 is a great rating. So for that reason this is officially on my list.

Menu: Alicia and Gabriel liked to frequent their neighborhood Italian restaurant, Augusto’s, every Friday night to enjoy the food and chilled white wine. I will reserve judgement on drinking white wine with Italian food, but attempted to accommodate this by selecting chicken piccata to accompany their Pinot Grigio. Rating: 5/5

Ingredients:

2 boneless skinless chicken breasts

Kosher salt and ground pepper

1/2 cup all purpose flour

1 extra large egg

3/4 cup seasoned dry bread crumbs

Butter

Olive oil

1/3 cup fresh lemon juice

1/4 cup capers, rinsed

1/3 cup fresh parsley

1) Preheat oven to 400 degrees

2) Pound chicken breast between 2 sheets of parchment to 1/4” thickness. Srinkle both side with salt and pepper.

3) Mix the flour, 1/2 teaspoon salt and 1/4 teaspoon pepper in a shallow plate. In a second plate, beat the off and 1/2 tablespoon of water together. Place the bread crumbs on a third plate. Dip each chicken breast first in the flour, shake of excess, then dip in the egg and bread crumb mixtures.

4) Heat 1 tablespoon olive oil in a large sauce pan over medium heat, and cook the chicken breast for 2 minutes on each side until browned.

5) Transfer to the sheet pain and bake for 5-10 minutes while you make the sauce.

6) Melt 2 tablespoons butter in the pan, with a little more oil if needed.

7) Add lemon juice, stock and capers, bring to a boil, then reduce to simmer for about 5 minutes until slightly reduced.

8) Add remaining 2 tablespoons butter to sauce and whisk vigorously.

9) Pour sauce over chicken breasts and garnish with parsley.