Aztec Chicken

• 6 tablespoons (3/4 stick) chilled butter
• 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 ground black pepper
• 6 boneless chicken breast halves with skin
• 4 teaspoons olive oil
• 4 garlic cloves, thinly sliced
• 1 large tomato, peeled, seeded, 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, cut into 1/2-inch cubes

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 saute until sugar dissolves, about 1 minute.
4. Add 1/2 cup vinegar; saute until almost all liquid evaporates, about 1 minute.
5. Transfer to small bowl.
6. Preheat oven to 200F.
7. Mix salt, 1/2 teaspoon cumin, and pepper in small bowl.
8. Rub chicken breasts all over with spice mixture.
9. Heat 2 teaspoons olive oil in heavy large skillet over medium-high heat; add chicken breasts, skin side down.
10. Saute until cooked through, about 4 minutes per side.
11. Transfer chicken to baking sheet.
12. Keep warm in oven.
13. Heat remaining 2 teaspoons olive oil in same skillet over medium heat.
14. Add garlic and saute 20 seconds.
15. Add caramelized onions, 1/4 cup vinegar, tomato, olives, capers, and Sherry.
16. Cook until liquid reduces slightly, stirring constantly, about 2 minutes.
17. Stir in 1 1/2 teaspoons cumin, chicken broth, lime juice, sage, thyme, and rosemary.
18. Add avocado; cook until sauce thickens, stirring constantly, about 3 minutes.
19. Reduce heat to low.
20. Add 4 tablespoons butter and stir until blended into sauce.
21. Season with salt and pepper.
22. Place 1 chicken breast on each of 6 plates; spoon sauce over.

butter, vegetable oil, red onion, yellow onion, sugar, sherry wine vinegar, coarse kosher salt, ground cumin, ground black pepper, chicken breast, olive oil, garlic, tomato, pitted oil, capers, sherry, lowsalt chicken broth, lime juice, fresh sage, thyme, fresh rosemary, avocado

Taken from www.epicurious.com/recipes/food/views/aztec-chicken-108576 (may not work)