6 chicken cutlets
1/2 tsp. salt
1/2 tsp. pepper
1/3 c. oil
Juice of 1 lime
8 tbsp. butter
1/2 tsp. dill weed
1/2 tsp. minced chive

Sprinkle chicken with salt and pepper. Heat oil in skillet and saute chicken until lightly browned, 4 minutes. Turn chicken and cook on low heat until done, about 10 minutes. Remove chicken and drain fat and discard. Cook lime over low heat until it bubbles and butter and stir until it forms a thickened sauce. Stir in dill and chive. Spoon over chicken.