1. Preheat oil in a nonstick skillet over medium-high heat.
2. Sauté onions 3-5 minutes. Season chicken with thyme, salt and pepper
3. Add chicken and cook 6-8 minutes on each side or until cooked through.
4. Reduce heat and stir in preserves and vinegar, stirring until preserves melt.
5. Serve raspberry sauce over chicken.