Tomato Orange Marmalade Chicken

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Ingredients

1. 4 (6- to 8-oz.) skinned and boned chicken breasts
2. 2 t kosher salt
3. 1 t freshly ground black pepper
4. 2 T butter
5. 1 pt grape tomatoes, halved
6. 3 T sweet orange marmalade
7. 2 t red wine vinegar
8. 1/3 c loosely packed fresh basil leaves, chopped

Instructions

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.
2. Sprinkle chicken with salt and pepper.
3. Melt 1T butter in a large skillet over medium high heat.
4. Cook 2 chicken breasts in skillet 4 minutes on each side or until done.
5. Transfer to a serving platter; cover with aluminum foil to keep warm.
6. Repeat procedure with remaining butter and chicken.
7. Reduce heat to medium low; add 3 T water and half the tomatoes. Cook 2 minutes, stirring to loosen browned bits from bottom of skillet
8. Stir in marmalade and vinegar; cook, stirring occasionally, 4 minutes or until tomatoes burst and sauce begins to thicken.
9. Stir in remaining tomatoes, and cook 2 minutes or until thoroughly heated.
10. Stir in basil; add salt and pepper to taste.
11. Spoon sauce over chicken.

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