Aztec Chicken

Recipe Ingredients

6 tablespoons	90ml	Chilled butter - (3/4 stick)
3 tablespoons	45ml	Vegetable oil
1 tablespoon	15ml	Red onion - halved lengthwise, (large) Thinly sliced crosswise
1/2		Yellow onion - thinly sliced
1 1/2 tablespoons	22ml	Sugar
3/4 cup	177ml	Sherry wine vinegar
1 tablespoon	15ml	Coarse kosher salt
2 teaspoons	10ml	Ground cumin
1/4 teaspoon	1.3ml	Freshly-ground black pepper
6		Boneless chicken breast halves with skin
4 teaspoons	20ml	Olive oil
4		Garlic cloves - thinly sliced
1		Tomato - peeled, seeded, (large) and diced
1/4 cup	59ml	Coarsely-chopped pitted oil-cured
		Black olives
1/4 cup	59ml	Drained capers - rinsed
1/4 cup	59ml	Sherry
1/3 cup	78ml	Low-salt chicken broth
1/4 cup	59ml	Fresh lime juice
1 tablespoon	15ml	Chopped fresh sage
1 tablespoon	15ml	Chopped fresh thyme
1 teaspoon	5ml	Minced fresh rosemary
1		Ripe avocado - halved, pitted,
		Peeled, and cut into 1/2-inch cubes

Recipe Instructions

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 saute until sugar dissolves, about 1 minute. Add 1/2 cup vinegar; saute 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. Saute 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 saute 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.

Source:
"Bon Appetit, September 2003"

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