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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 6 |
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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 saut until sugar dissolves, about 1 minute.
Add 1/2 cup vinegar; saut until almost all liquid evaporates, about 1
minute. Transfer to small bowl.
Preheat oven to 200F. 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. Saut 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 saut 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.
Contributor: Bon appetit September 2003
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