6 chicken breasts or other parts, skinned
1/2 tsp. salt
1/2 tsp. fresh ground pepper
1/3 c. cooking oil
Juice of one lime
8 tbsp. butter
1/2 tsp. chives, minced
1/2 tsp. dill

In a large pan, heat oil to medium temperature. Add chicken and saute 4-6 minutes until lightly browned. Turn, cover, and reduce heat to low. Cook 10 minutes for boned chicken, 15-20 with bones. Remove chicken; keep warm. Drain fat from pan and discard. In same pan, add lime juice and cook over low heat until it begins to bubble. Add the butter, stirring until butter becomes opaque and forms a thickened sauce. Stir in chives and dill. Spoon over chicken and serve.