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 t salt; sprinkle over chicken. Add chicken to skillet; saute 6 minutes on each side or until done. Remove chicken from skillet; keep warm. Reduce heat to medium-low. Add 1/4 t salt, preserves, vinegar, and pepper, stirring constantly until the preserves melt. Spoon raspberry sauce over chicken.

NOTES : Other fruit preserves, such as apricot, blackberry, or peach, will also work in this recipe.

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