4 chicken breast halves, boned and skinned
1/2 t. salt
1/2 t. pepper
1/3 c. cooking oil
juice of 1 lime
1/2 c. butter
1/2 t. chives
1/2 t. dill weed
Sprinkle chicken on both sides with salt and pepper. In large frying pan, place oil and heat to medium temperature. Add chicken and saute about 4 minutes, until lightly brown. Turn chicken, cover and reduce heat to low. Cook about 15 minutes. Remove chicken and keep warm.
Discard oil in pan. Add lime juice, and cook over low heat until it begins to bubble. Add butter, stirring until sauce thickens slightly. Stir in chives and dill weed. Serve over chicken. Serves 4.