6
tablespoons chilled butter - (3/4 stick)
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 coarse kosher salt
2
teaspoons ground cumin
1/4
teaspoon freshly-ground black pepper
6
boneless chicken breast halves with skin
4
teaspoons olive oil
4
garlic cloves thinly sliced
1
large tomato peeled, seeded, and diced
1/4
cup coarsely-chopped pitted oil-cured
black olives
1/4
cup drained capers rinsed
1/4
cup Sherry
1/3
cup low-salt chicken broth
1/4
cup fresh lime juice
1
tablespoon chopped fresh sage
1
tablespoon chopped fresh thyme
1
teaspoon minced fresh rosemary
1
ripe avocado halved, pitted, peeled, and cut into 1/2-inch cubes
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. Preheat oven to 200 degrees. 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. 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. This recipe yields 6 servings.
