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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
| Ingredients:
6 Tablespoon(s) butter; chilled
3/16 Cup(s) vegetable oil
1 red onion; thinly sliced crosswise
1/2 yellow onion; thinly sliced
151/193 Ounce(s) sugar
12 Tablespoon(s) sherry vinegar
326/625 Ounce(s) salt
2 Teaspoon(s) cumin
1/4 Teaspoon(s) pepper
6 chicken breast halves with skin
1 1/3 Tablespoon(s) olive oil
4 clove garlic; thinly sliced
1 tomato; diced
1/4 Cup(s) black olives; chopped
1/4 Cup(s) capers; drained, rinsed
12 Teaspoon(s) sherry
1/3 Cup(s) chicken broth
1/4 Cup(s) lime juice (fresh)
1 Tablespoon(s) sage; chopped
3 Teaspoon(s) thyme; chopped
1 Teaspoon(s) rosemary; minced
1 avocado; cut into 1/2 inch cubes |
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