Aztec Chicken

Name: Aztec Chicken
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 6 serving(s)
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

Submitted by Lavender Lynn

"Latin American, Central/South American"

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Ready In:: 1hr 15mins
Ingredients:: 22
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

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°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.
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.