Two-pepper Chicken with Honey Butter

Pat the chicken breast halves dry with paper towels and season both sides lightly with salt.

Combine the crushed black peppercorns and crushed white peppercorns in a shallow dish. Press both sides of each chicken breast firmly into the pepper mixture to coat evenly.

Heat the vegetable oil in a large skillet over medium-high heat until shimmering, about 1 minute.

Place the pepper-coated chicken breasts in the hot skillet and cook undisturbed for 6-7 minutes until the bottom is golden brown.

Flip the chicken and cook for another 6-7 minutes until the internal temperature reaches 165°F (74°C) and the chicken is cooked through.

Transfer the cooked chicken to a warm serving plate and tent with foil to keep warm.

Whisk together the softened margarine or butter and honey in a small bowl until well combined and smooth.

Spoon the honey butter mixture over the warm chicken breasts, allowing it to melt over the top. Serve immediately.