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1 tbs vegetable oil
1/2 cup red onion, finely chopped
1/2 tsp dried thyme
1/2 tsp salt, divided
4 boneless, skinless chicken breast halves
1/3 cup seedless raspberry preserves
2 tbs balsamic vinegar
1/4 tsp black pepper
In a large skillet, heat oil over medium-high heat. Add onion and saute 5 minutes. Sprinkle chicken breasts with thyme and half of the salt. Add chicken to the skillet and saute for about 6 minutes per side or until the chicken is cooked through. Remove the chicken from the skillet and keep warm. Reduce heat and add the rest of the salt, preserves, vinegar and pepper and cook until smooth anh heated through. Spoon over the chicken! Enjoy
