1/4 teaspoon red pepper flakes (optional for a bigger punch of heat)
Directions:
Combine thyme, or za’atar if using, and 1/2 teaspoon salt, 1/2 teaspoon pepper.
Pound the chicken between 2 pieces of wax paper to even out the size, if necessary. Sprinkle the seasoning over chicken, and set aside.
Chop onions or shallots and set aside.
Heat oils in a large nonstick skillet over medium-high heat until hot.
Add chicken to skillet; sauté 4-5 minutes on each side until done. Do not overcook. Remove chicken from skillet; keep warm.
Reduce heat to medium, add onions and sauté 6-8 minutes until soft, picking up the bits from the pan.
Add the vinegar, preserves, remaining salt, and pepper, stirring constantly until the preserves melt and has slightly thickened, 5 minutes. Stir periodically so it doesn’t burn.
Return chicken to pan, turning to coat.
Cook 5 min longer spooning raspberry sauce over chicken until the sauce thickens and coats the chicken.
Adjust seasoning if necessary.
Remove chicken to platter, and spoon the glaze over the chicken.
*serve with rice or potatoes and side of roasted veggies. You will want something else to eat with this incredible glaze.