Fruity Chicken "Salsa" in Orange Butter Sauce
from Coyaba Beach Resort and Villas

Chef Frederic Wagnon, a Parisian who has spent many years in the Caribbean, offers this special creation at The Vineyard. Wagnon is classically trained but serves up dishes with a tropical twist on traditional fare.

4 chicken breasts, 4 ounces each, boneless
1/2 pound angel hair pasta
3 oranges
2 grapefruit
1/2 pound pineapple
1/2 pound watermelon
4 ounces butter
pinch coriander, 4 leaves for garnish
1/2 pound papaya (not too ripe)
1/2 pound carrot
1/2 pound cho-cho
4 ounces heavy cream

Prepare the fruit "salsa" and vegetables. Wash all fruits and vegetables. Peel all fruit and remove seeds. Remove segments of oranges and grapefruit. Press the remainder of the citrus, set aside juice for sauce. Dice fruit finely "brunoise" style, mix gently, and keep covered and refrigerated. Peel carrots and cho-cho and cut lengthwise thinly. Blanche in boiling water, refresh, and set aside.

Prepare the pasta. Cook angel hair pasta "al dente." Refresh, strain, and pour in a bowl with olive oil. Toss lightly. Keep in refrigerator. Finely slice the coriander.

Prepare the sauce. Reduce the juice of the citrus by 2/3. Add cream and reduce by 1/2. Add butter, whisk quickly and set aide.

Prepare the chicken. Season the chicken breast with salt and pepper. Pan fry in butter and finish in oven for about five to seven minutes. This step will make the difference in making sure the chicken is tender.

To finish, warm the fruit salsa, the sauce, and the angel hair. Add coriander to the pasta and rectify seasoning. In large plates, share reasonable amounts of angel hair. Slice chicken breast lengthwise, fan slices on top of pata. Top chicken with fruit salsa. Add sauces and coriander leaves as garnish. For a more tropical flair, add fried plantain and breadfruit "batonnet" as additional garnish.