6 to 8 split breasts, skinned
1/2 tsp. salt
1/2 tsp. pepper
1/3 c. oil
1 lime, juiced
8 tbsp. butter
1/2 tsp. chives, minced
1/2 tsp. dill weed

Sprinkle both sides of chicken with salt and pepper. In large frying pan, heat oil over medium temperature. Add chicken and saute about 4 minutes or until light brown. Turn chicken, cover, and reduce heat to low. Cook 10 minutes or until fork can be inserted with ease. Remove chicken and keep warm. Drain off oil and discard. In same pan, add lime juice and cook over low heat until juice begins to bubble. Add butter, stirring until butter becomes opaque. Stir in chives and dill weed. Spoon sauce over chicken. Makes 6 servings.