Raspberry-Balsamic Chicken
1 tsp. veg. oil
1/2 cup chopped red onion
1 1/2 tsps. minced fresh or 1/2 tsp. dried thyme
1/2 tsp. salt, divided
4 each skinned, boneless chicken breasts
1/3 cup seedless raspberry preserves
2 Tbsp. balsamic vinegar
1/4 tsp black pepper
Heat oil in a large nonstick skillet over med-high heat until hot. Add onion, sauté 5 minutes. Sprinkle thyme and 1/4 tsp. salt over chicken. Add chicken to pan, sauté 6 minutes on each side or until done. Remove chicken from pan, keep warm.
Reduce heat to medium. Add 1/4 tsp. salt, preserves, vinegar and pepper to pan, stirring constantly until preserves melt. Spoon sauce over chicken and serve immediately. Yield 4 servings.