3 whole chicken breasts, split, skinned and boned
1/2 tsp. salt
1/2 tsp. pepper
1/3 c. vegetable oil
Juice of 1 lime
1/2 c. butter
1 tsp. minced chives
1/2 tsp. dill weed

Sprinkle chicken with salt and pepper. Heat oil in large skillet over medium heat. Add chicken; cook until light brown, about 3 minutes per side. Cover; reduce heat to low. Cook 10 minutes or until chicken is tender. Remove chicken to serving platter; keep warm.

Discard oil from skillet. Add lime juice; cook over low heat until juice begins to bubble, about one minute. Add butter, 1 tablespoon at a time, stirring until butter becomes opaque and forms a thickened sauce. Remove from heat; stir in chives and dill weed. Spoon sauce over chicken; serve immediately. Garnish as desired.

Serves 6.