6 chicken breast halves
1/2 tsp. salt
1/2 tsp. black pepper
1/3 c. oil
Juice of 1 lime
1/2 c. butter
1/2 tsp. minced chives
1/2 tsp. dill weed

Sprinkle chicken breasts on both sides with salt and pepper. In large skillet heat oil, then add chicken and saute on one side until lightly browned - about 4 minutes. Turn chicken, then cover pan. Reduce heat to low and cook 20 to 25 minutes or until tender. Remove from pan and keep warm. Drain off fat.

Add lime juice to skillet and cook over low heat until juice begins to bubble. Add butter and cook and stir until mixture becomes opaque and thickened. Stir in chives and dill. Spoon sauce over chicken. (Serve any extra sauce on table to pass again. It's the best part!) Makes 6 servings. Good served with rice.