6 chicken breast halves, boned and skinned
1/2 tsp. salt
1/2 tsp. pepper
1/3 c. cooking oil
1 lime, juiced
8 tbsp. butter
1/2 tsp. minced chives
1/2 tsp. 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 or until lightly browned. Turn chicken, cover pan and reduce heat to low. Cook 10-12 minutes or until fork can be inserted in chicken with ease.

Remove chicken and keep warm. Discard oil from pan; in same pan add lime juice and cook over low heat until juice boils and begins to bubble; add butter, stirring until opaque and thickened.

Stir in chives and dill weed. Spoon sauce over warm chicken. Serve at once. (Serves 6.)