Marinate chicken breasts with salt, garlic, crushed peppercorns and 1 tsp lemon juice lightly on both sides.
Heat the butter until foaming in a grill pan, then add the chicken breasts and cook gently for 4 minutes until lightly browned.
Turn the meat over and cook for a further 5-6 minutes, or until tender. Remove the chicken from the pan and set aside.

Add the stock, remaining lemon juice and black peppercorns to the pan, then simmer rapidly for 30 seconds or until the liquid has reduced slightly.
Remove the pan from the heat and stir in the cream...
Return to the heat and simmer for 30 second...sprinkle fresh coriander leaves on top..