1/2 stick butter
1/4 tsp. black pepper
1 tbsp. lemon juice
1/4 tsp. red pepper (cayenne)
1 tsp. leaf of thyme
1 lb. boned, skinless chicken, cut into approximately 1 inch chunks or 1 inch strips

Melt butter in bowl, add remaining ingredients, except for chicken. Add cut chicken to butter mixture and coat well. Empty all contents of bowl into a hot skillet (400 degrees or medium high). Cook chicken until blackened, then turn to blacken other side. It cooks pretty quickly. Serve with sauce of choice.

Mustard Sauce: Mix equal parts of Creole mustard with mayonnaise. Add a few drops of hot sauce.