Aztec Chicken

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 6 tablespoons butter, chilled
• 3 tablespoons vegetable oil
• 1 large red onion, halved lengthwise, thinly sliced crosswise
• 1/2 yellow onion, thinly sliced
• 1 1/2 tablespoons sugar
• 3/4 cup sherry wine vinegar
• 1 tablespoon kosher salt
• 2 teaspoons ground cumin
• 1/4 teaspoon ground black pepper
• 6 boneless chicken breast halves, with skin
• 4 teaspoons olive oil
• 4 garlic cloves, thinly sliced
• 1 large tomato, peeled, seeded, diced
• 1/4 cup oil-cured black olive, pitted, coarsely chopped
• 1/4 cup capers, rinsed, drained
• 1/4 cup sherry wine
• 1/3 cup low sodium chicken broth
• 1/4 cup lime juice
• 1 tablespoon fresh sage, chopped
• 1 tablespoon fresh thyme, chopped
• 1 teaspoon fresh rosemary, minced
• 1 avocado, halved, pitted, peeled, cut into 1/2-inch cubes

Recipe

• 1 melt 2 tablespoons butter with vegetable oil in heavy large skillet over medium-high heat. add all onions; cook until deep brown, stirring often, about 8 minutes. add sugar and sauté until sugar dissolves, about 1 minute. add 1/2 cup vinegar; sauté until almost all liquid evaporates, about 1 minute. transfer to small bowl.
• 2 preheat oven to 200°f mix salt, 1/2 teaspoon cumin, and pepper in small bowl. rub chicken breasts all over with spice mixture. heat 2 teaspoons olive oil in heavy large skillet over medium-high heat; add chicken breasts, skin side down. sauté until cooked through, about 4 minutes per side. transfer chicken to baking sheet. keep warm in oven.
• 3 heat remaining 2 teaspoons olive oil in same skillet over medium heat. add garlic and sauté 20 seconds. add caramelized onions, 1/4 cup vinegar, tomato, olives, capers, and sherry. cook until liquid reduces slightly, stirring constantly, about 2 minutes. stir in 1 1/2 teaspoons cumin, chicken broth, lime juice, sage, thyme, and rosemary. add avocado; cook until sauce thickens, stirring constantly, about 3 minutes. reduce heat to low. add 4 tablespoons butter and stir until blended into sauce. season with salt and pepper. place 1 chicken breast on each of 6 plates; spoon sauce over.