6 broiler-fryer chicken breast halves, boned & skinned
1/2 tsp. salt
1/2 tsp. pepper
1/3 c. cooking (or olive) oil
1 lime, juiced
1 stick butter
1/2 tsp. dill weed

Sprinkle chicken on both sides with salt and pepper. Heat oil in large pan to medium temperature. Add chicken and saute about 4 minutes, or until lightly browned. Turn chicken, cover and reduce heat to low. Continue to cook for 10 minutes. Remove chicken and discard oil. In same frying pan, add lime juice and cook over low heat until juice begins to bubble. Add butter, stirring until butter becomes opaque and forms thickened sauce. Stir in dill weed and serve over chicken.