1/2 c. butter, melted
2 tbsp. whole grain peppercorns, drained
2 tsp. lemon juice
2 tsp. Worcestershire sauce
1 tsp. Dijon mustard

Combine all ingredients in a small saucepan. Cook over low heat, stirring gently, do not boil. Spoon sauce over chicken and serve immediately. Yield: 1/2 cup.