Raspberry Thyme Chicken

• 1/2 cup chopped red onion
• 2 teaspoons vegetable oil
• 1 1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
• 1/2 teaspoon salt, divided
• 4 (4 ounce) boneless skinless chicken breast halves
• 1/3 cup seedless raspberry preserves
• 2 tablespoons balsamic vinegar
• 1/8 teaspoon pepper

1. In a nonstick skillet, saute onion in oil until tender. Meanwhile, sprinkle thyme and 1/4 teaspoons salt over chicken; add to skillet. Cook for 5 minutes on each side or until chicken juices run clear. Remove to a serving plate and keep warm.
2. In the same skillet, add the preserves, vinegar, pepper and remaining salt. Cook and stir over medium-low heat until preserves are melted and sauce is heated through. Serve with chicken.

red onion, vegetable oil, thyme, salt, chicken breast halves, seedless raspberry preserves, balsamic vinegar, pepper

Taken from www.food.com/recipe/raspberry-thyme-chicken-302577 (may not work)