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Two-Pepper Chicken with Honey Butter

Source of Recipe


From "Betty Crocker's Best Chicken Cookbook"






List of Ingredients



• 4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
  
• 1 Tbsp black peppercorns, crushed
  
• 1 Tbsp white peppercorns, crushed
  
• 1 Tbsp vegetable oil
  
• 1/4 cup butter (or margarine), softened
  
• 2 Tbsp honey
  






Instructions



1. Coat both sides of the chicken with the crushed peppercorns. Heat oil in a 10-inch skillet over medium-high heat.
   
   
2. Cook the chicken in oil 15 to 20 minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut.
   
   Mix the butter and the honey together. Top chicken with honey-butter mixture and serve.
   
   Makes 4 servings.