4 boneless skinless chicken breast halves, lightly pounded to an even thickness
1/2 teaspoon dried thyme
1 teaspoon salt, divided
2 tablespoons OLIVE & VINE Blood Orange fused olive oil
1/2 cup red onion, diced
1/3 cup seedless raspberry preserves
2 tablespoons OLIVE & VINE Raspberry Fusion balsamic vinegar
1/4 teaspoon pepper or to taste
fresh raspberries, optional
Sprinkle thyme and 1/2 teaspoon salt over chicken and set aside. In a large skillet, heat the Blood Orange olive 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. Garnish with fresh raspberries if desired.