Aztec Chicken

Latin American, Central/South American

• Ready In: 1 hr 15 mins
• Serves: 6

Ingredients

• 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 tomatoes, 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

Directions

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.