Directions

1In small bowl mix preserves and OIL WELL Raspberry Balsamic. Set aside.

2In a separate small bowl combine thyme, OIL WELL French Fleur de Sel Sea Salt and pepper.

3Place each chicken breast in a piece of plastic wrap or wax paper and gently pound with meat mallet until about ¼” thick.

4Sprinkle both sides of each chicken breast with salt, pepper and thyme mixture.

5In large skillet heat OIL WELL EVOO over medium-high heat.

6Cook onion in oil until softened, stirring frequently. (About 3 minutes.)

7Add chicken breasts and cook for 8-10 minutes or until no longer pink in center. Flip chicken once during cooking.

8Remove chicken from pan and place on a plate. Cover plate to keep chicken warm.

9Leave onion in skillet and add the preserve mixture. Cook 1-2 minutes, stirring constantly, until thickened.

10Spoon mixture over chicken and top with the fresh raspberries. Serve immediately.