Sprinkle both sides of the chicken with the salt, pepper, and thyme.
Place a large skillet on the stove over medium-high heat.
Carefully lay the chicken pieces in the pan, and sprinkle the onions around it.
Cook the chicken for 3 minutes on the first side, and turn it over.
Cook for 3 minutes on the second side, turn the heat down to medium-low and add the Bonne Maman Raspberry Preserves.
Pour in the balsamic vinegar and the water, and use a spoon to blend the preserves into the sauce.
Turn the heat down to low, cover the pan, and simmer for 2 minutes or until the sauce has slightly thickened.
To serve, arrange the chicken on a platter, drizzle the sauce over it, and sprinkle with some sliced basil.
To make your life a little easier, you can buy your chicken cutlets already sliced, or ask the people that work at the meat counter to do it for you. Since cutlets are very thin, this only cooks for about 8 minutes to keep the chicken nice and moist. Ours were about 1/4" thick. If yours are thicker, just be sure to cook the chciken until it reaches 165°F.
When adding the preserves to the chicken, I like to use a spoon and place small spoonfuls all around the pan. This just helps it incorporate into the sauce more easily.