You can prepare these peppered chicken breasts and parsley butter a day ahead of time. Serves 4.

PARSLEY BUTTER:

2 tbsp. butter
1 tbsp. parsley
1 tsp. lemon juice
1/2 tsp. beef consomme

4 tsp. black peppercorns, crushed 2 tsp. coriander seeds, crushed 1 tbsp. butter 2 tsp. butter 2 tsp. oil

Prepare the parsley butter at least 1 hour ahead of time. Let the butter soften in a small bowl, add all the ingredients, then mix. Fold a sheet of aluminum foil in half down the middle and spread butter mixture into fold. Fold aluminum foil over butter and hold in place with one hand. Push the butter toward the center to form a roll. Roll the butter-filled foil into a cylinder and twist one end to close. Squeeze butter to eliminate air bubbles and twist the other end.

Skin chicken breasts and sprinkle them lightly with crushed peppercorns and coriander. Heat the oil and butter in a skillet, add chicken breasts and cook over low heat. Arrange the chicken breasts on a serving dish, top them with a pat of parsley butter and serve. Enjoy!