Haley eagerly set her table for the highly anticipated Tuesday night dinner, the first since their return from the wedding last week, and freshly adorned with new table linens and decor. With most of her trinkets still packed away in boxes from the trip to North Carolina where they furnished the table that sat their closest friends and family as they celebrated their union over food and candlelight, she opted for simplicity. Despite most of her vintage items amiss, the table was more beautiful than ever for tonight’s meal, featuring a vase of roses that are still clinging to life a week later.
The Circelli’s were wed on a misty Asheville morning, the rain holding off just long enough for their forenoon wedding before sprinkling a bit of good luck upon them. Though thankfully not so much to ruin the festivities they had planned. The ceremony was outdoors along Reems Creek, with gorgeous mountain views in the background. With a tree strung with lights as their arch, the couple said their nuptials among their closest friends and family at their sides. The Torak’s played a crucial role in facilitating everything they had dreamed up for their special day, complete with six (yes, six) loaves of homemade sourdough by darling Gilly and Matthew’s dedicated assistance on the whole-hog roast performed by none other than the groom himself.
Thankfully, we’ve all had quite the practice hosting dinner parties, although this one required serving more than four— we managed to pull everything together for a beautiful celebration of their love that was built on these very things— food, friends and the great outdoors. The 35 guests enjoyed a meal of homemade pasta by the bride herself and her now mother-in-law, freshly baked bread by her bridesmaid Gilly, and succulent pasture-raised pork from a local Florida farm, Lola Farms tended to by the groom, his father, and his groomsmen. We all gathered around a table by the fire in the historic Victorian home, littered with vintage trinkets and candles. It was perfect beyond belief and couldn’t have been possible without the devoted efforts of our dearest friends, to which we are ever grateful.
This evening, Chicken Piccata is on the menu, one of Haley and Dominic’s favorites as it’s super easy and light with a simple lemon sauce over chicken and pasta (hold the capers). Again, a champagne toast ensued, this time to the happy couple and their dear friends for all their help and kindness that helped make their dream for their special day a reality. We celebrated the successes, the memories made and the ones to come. This meal is an ode to Haley’s favorite meal, Lemon Chicken— her Italian grandmother’s recipe that unfortunately cannot be shared, so with that— enjoy this rendition of a bright and simply tasty meal that will have your tastebuds singing.
Chicken Piccata
Serves 4
Ingredients
4 chicken cutlets, about 1lb
Salt & pepper
1/3 cup flour
Olive oil & canola oil
3 tablespoons butter, divided
1/2 cup chicken stock
4 lemons, juiced
Splash of white cooking wine
Italian seasonings— oregano, basil, parsley
Capers (optional)
Instructions
Season chicken with salt and pepper, then dredge both sides in flour, gently shaking off excess.
Preheat a large skillet over medium-high and add enough oil to cover the bottom of the pan & 1 tablespoon of butter. Once butter is melted, add chicken, cooking 2-3 minutes on each side, until golden brown.
Reduce heat to medium and add in the stock, lemon juice, wine and seasonings. (Add capers here if using). Whisk for a few minutes until sauce has thickened slightly, then remove chicken from pan and setting aside. Add in the last 2 tablespoons of butter. Serve sauce over pasta and chicken.