Aztec Chicken

Ingredients

• 1  avocado pitted ripe peeled halved cut into 1/2-inch cubes
• 6  chicken breast halves boneless with skin
• 6 tablespoons butter chilled ()
• 0.3 cup capers rinsed drained
• 1 tablespoon coarse kosher salt 
• 1 teaspoon rosemary fresh minced
• 1 tablespoon sage fresh chopped
• 1 tablespoon thyme leaves fresh chopped
• 4  garlic cloves thinly sliced
• 2 teaspoons ground cumin 
• 0.3 teaspoon ground pepper black
• 0.3 cup juice of lime fresh
• 0.3 cup low-salt chicken broth 
• 0.3 cup oil-cured olives black pitted coarsely chopped
• 4 teaspoons olive oil 
• 1 large onion red halved lengthwise thinly sliced
• 0.3 cup cooking sherry 
• 0.8 cup sherry wine vinegar 
• 1.5 tablespoons sugar 
• 1 large tomatoes diced peeled seeded
• 3 tablespoons vegetable oil 
• 0.5  onion yellow thinly sliced

Equipment

• bowl
• frying pan
• baking sheet
• oven

Directions

1. Melt 2 tablespoons butter with vegetable oil in heavy large skillet over medium-high heat.
2. Add all onions; cook until deep brown, stirring often, about 8 minutes.
3. Add sugar and sauté until sugar dissolves, about 1 minute.
4. Add 1/2 cup vinegar; sauté until almost all liquid evaporates, about 1 minute.
5. Transfer to small bowl.
6. Preheat oven to 200°F.
7. Mix salt, 1/2 teaspoon cumin, and pepper in small bowl. Rub chicken breasts all over with spice mixture.
8. 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.
9. Transfer chicken to baking sheet. Keep warm in oven.
10. Heat remaining 2 teaspoons olive oil in same skillet over medium heat.
11. Add garlic and sauté 20 seconds.
12. 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.
13. Add avocado; cook until sauce thickens, stirring constantly, about 3 minutes. Reduce heat to low.
14. Add 4 tablespoons butter and stir until blended into sauce. Season with salt and pepper.
15. Place 1 chicken breast on each of 6 plates; spoon sauce over.