6 boneless, skinless chicken breasts
salt
pepper
3 tbsp. vegetable oil
juice of 1 lime
6 tbsp. butter
1 tbsp. minced chives
1 tsp. fresh dill or 1/2 tsp. dried dill

Season chicken with salt and pepper. In a large skillet, heat oil over medium heat. Add chicken. Cook until lightly brown on both sides. Reduce heat and cook an additional 10 to 15 minutes or until done. Remove chicken to platter. In skillet, add lime juice and cook until bubbly. Add butter. Cook until thickens slightly. Stir in dill and chives. Return chicken; heat for a few minutes longer. Serve over cooked rice.