Raspberry Chicken

1/2 teaspoon dried thyme
1 teaspoon salt, divided
2 tablespoons OLIVE & VINE Blood Orange EVOO
1/2 cup red onion, diced
4 boneless skinless chicken breast halves, lightly pounded to an even thickness
1/3 cup seedless raspberry preserves
2 tablespoons OLIVE & VINE Raspberry Fusion Balsamic Vinegar
1/4 teaspoon pepper or to taste

Sprinkle thyme and 1/2 teaspoon salt over chicken and set aside.  In a large skillet, heat oil to medium, add onion and sauté until translucent.  Add chicken and sauté approximately 6 minutes on each side or until done. Remove chicken to a plate and keep warm.  Add the raspberry preserves, balsamic vinegar, pepper and 1/2 teaspoon salt to the skillet. Bring to a simmer and stir constantly until the preserves melt.  Adjust seasonings to taste.  Spoon sauce over chicken before serving.