4 tbsp. butter
4 chicken breasts, skinned and boned
2-3 tbsp. lime juice
1/2 c. chicken broth
1/4 c. fresh chopped basil

Large non-stick fry pan. Melt 1 tablespoon butter over medium heat. Add breasts and brown on both sides (about 3 minutes). Add lime juice and chicken broth. Reduce heat, cover, simmer until no longer pink, about 12 minutes. Remove chicken with slotted spoon, keep warm. Increase heat and boil cooking liquids until reduced by 1/2. Add accumulated juices from cooked chicken plus 3 tablespoons remaining butter. When butter is melted, stir in basil. Remove from heat and pour over chicken.