4 chicken breast halves salt and pepper flour 2 teaspoons butter 2 to 3 teaspoons olive oil 1/2 cup chicken broth 1 jar (12 to 16 ounces) small white onions, drained 2/3 cup sweet orange marmalade 1 teaspoon balsamic or cider vinegar 2 teaspoons packed brown sugar 1/4 teaspoon dried leaf basil 2 teaspoons cornstarch

Preparation
Wash chicken; pat dry then sprinkle with salt and pepper and dredge lightly in flour. In a large skillet over medium heat, melt butter with the oil. Add chicken pieces and brown for about 2 to 3 minutes on each side. Add chicken broth and onions; cover and simmer for 15 to 20 minutes (depending on thickness of chicken pieces). Combine remaining ingredients in a cup and stir until smooth. Spoon over chicken, replace the cover, and continue to simmer, stirring occasionally, for 5 to 10 minutes longer, or until chicken is cooked through. Serve thicken with the sauce and onions.