Source:
America's Favorite Food Associations
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6 broiler-fryer chicken breasts, halves, boned, skinned
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1/2 teaspoon salt
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1/2 teaspoon pepper
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1/3 cup cooking oil
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1 lime, juiced
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8 tablespoons butter
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1/2 teaspoons chives, minced
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1/2 teaspoon dill weed
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Sprinkle chicken on both sides with salt and pepper. In large frypan, place oil and lime juice, heat to medium temperature. Add chicken and sauté about 4 minutes, or until lightly brown. Turn chicken, cover and reduce heat to low. Cook 10 minutes, or until fork can be inserted in chicken with ease. Remove chicken and keep warm; drain off oil and discard. In same frypan, add butter, stirring, until butter becomes opaque and forms a thickened sauce. Stir in chives and dill weed. Spoon sauce over chicken
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