Heat the oil in large skillet set over medium-high heat. Season the chicken with salt and pepper, add to the skillet and sear for 3 minutes per side. Transfer the chicken to a plate; drain the excess fat from the skillet. Add the remaining ingredients to the skillet and bring to a simmer, stirring, to help the marmalade melt into the other ingredients. Return the chicken to the skillet and continue simmering, turning the chicken from time to time, until the sauce reduces and thickens around the chicken, about 3 to 4 minutes. Divide the chicken among plates and spoon the sauce over top.