6 broiler-fryer chicken breast halves, boned and skinned
1/3 c. oil
8 tbsp. butter
1/2 tsp. dillweed
1/2 tsp. salt
1/2 tsp. pepper
1 lime, juiced
1/2 tsp. minced chives

Sprinkle chicken on both sides with salt and pepper. In a large frying pan, place oil and heat to medium temperature. Add chicken and saute about 4 minutes or until lightly browned. Turn chicken, cover and reduce heat to low. Cook 10 minutes or until a fork can be inserted in chicken with ease. Remove chicken and keep warm. Drain off oil and discard. In same frying pan, add lime juice and cook over low heat until butter becomes opaque and forms a thickened sauce. Stir in chives and dill weed. Spoon sauce over chicken.