Aztec Chicken

By á-170456

Ingredients

• 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

Details

Servings 6

Preparation

Step 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.

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.