Tasty Two-Pepper Chicken

©Associated Press
May 29, 2002

Combine a half-dozen ingredients with some verve and imagination, and you can create a main dish for four people in less than half an hour. Really.

To crush the peppercorns, use a mortar and pestle, minifood processor, or spice or coffee grinder. Or, place them in a resealable plastic bag and pound with a meat mallet or rolling pin.

Two-Pepper Chicken With Honey Butter

• 4 boneless, skinless chicken breast halves (about 11/4 pounds)
• 1 tablespoon black peppercorns, crushed
• 1 tablespoon white peppercorns, crushed
• 1 tablespoon vegetable oil
• 1/4 cup margarine or butter, softened
• 2 tablespoons honey
• Preparation 8 minutes, cooking time 20 minutes.

Coat both sides of chicken with peppercorns. Heat oil in 10-inch skillet over medium-high heat. Cook chicken in oil 15 to 20 minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut. Mix margarine and honey. Top chicken with honey-margarine mix. Serves 4.

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