Pimento Cheese Dip & Chicken Piccata
S2 E21 | Tales From My TWO Wives | Something's Burning
Stephanie Kurtzuba and LeeAnn (aka Wife #1 & Wife #2 jokes) sit down to talk Flipsides, Serbia, kids, and the art of kissing Bert—while he serves a date‑night duo: creamy pimento cheese dip and bright, lemon‑capery chicken piccata over angel hair.
Homemade Pimento Cheese Dip
Ingredients:
- Extra‑sharp cheddar, grated
- Smoked gouda, grated
- Pimento peppers
- Sour cream
- Mayonnaise
- Old Bay seasoning
- Smoked paprika
- Salt & black pepper
Steps:
- Combine all ingredients in a bowl and mix to incorporate.
- Serve room temp or chilled.
Chicken Piccata (over Angel Hair)
Ingredients:
- Skinless, boneless chicken breasts
- Salt & pepper
- All‑purpose flour
- Butter
- Extra‑virgin olive oil (EVOO)
- Fresh lemon juice
- Chicken stock
- Capers
- Fresh parsley, chopped
- Angel hair pasta
Steps:
- Cook pasta according to package directions; drain.
- Pound chicken breasts to even thickness; season with salt and pepper.
- Melt butter with EVOO in a skillet.
- When butter sizzles, add chicken; cook until browned on the first side.
- Flip and cook the other side until done; remove to a plate. Repeat with remaining chicken.
- Add lemon juice, chicken stock, and capers to the pan; bring to a boil.
- Return chicken to the pan and simmer 5 minutes.
- Serve chicken and sauce over angel hair; garnish with parsley.