Step 1

Melt 1 Tbsp butter with olive oil in skillet over medium heat.

Step 2

Season chicken with salt and pepper, cook 5 minutes per side, until slightly browned. Remove to plate and set aside.

Step 3

Lower heat to medium-low, add remaining butter to pan. Once melted add half of cherry tomatoes, scrape browned bits from chicken and mix.

Step 4

Add 3-4 Tbsp water, vinegar, orange marmalade and remaining cherry tomatoes. Cook about 5 minutes, stirring continuously. Add salt and pepper to taste, along with basil.

Step 5

Serve tomato mixture over chicken.