Instructions: Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add onion; saute 5 minutes. Combine thyme and 1/4 teas salt; sprinkle over chicken. Add chicken to skillet; keep warm. Reduce heat to medium-low. Add 1/4 teas salt, preserves, vinegar, and pepper, stirring constantly until the preserves melt.

Spoon raspberry sauce over chicken. 4 servings 210 calories 2.8g

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