Tomato-Orange Marmalade Chicken

• 4 (6- to 8-oz.) skinned and boned chicken breasts
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons butter
• 1 pt. grape tomatoes, halved
• 3 tablespoons sweet orange marmalade
• 2 teaspoons red wine vinegar
• 1/3 cup loosely packed fresh basil leaves, chopped

1. Place each chicken breast between 2 sheets of heavy-duty plastic wrap, and flatten to 1/2-inch thickness, using a small skillet or flat side of a meat mallet. Sprinkle chicken with salt and pepper.
2. Melt 1 Tbsp. butter in a large skillet over medium-high heat. Cook 2 chicken breasts in skillet 4 minutes on each side or until done. Transfer to a serving platter; cover with aluminum foil to keep warm. Repeat procedure with remaining butter and chicken.
3. Reduce heat to medium-low; add 3 Tbsp. water and half of tomatoes. Cook 2 minutes, stirring to loosen browned bits from bottom of skillet. Stir in marmalade and vinegar; cook, stirring occasionally, 4 minutes or until tomatoes burst and sauce begins to thicken. Stir in remaining tomatoes, and cook 2 minutes or until thoroughly heated. Stir in basil; add salt and pepper to taste. Spoon sauce over chicken.

chicken breasts, kosher salt, freshly ground black pepper, butter, grape tomatoes, sweet orange marmalade, red wine vinegar, basil

Taken from www.myrecipes.com/recipe/tomato-orange-marmalade-chicken (may not work)