6 chicken breasts, de-boned and skinned
1/2 teaspoon salt
1/2 teaspoon pepper
1/3 cup vegetable oil
8 tablespoons butter
1 teaspoon minced chives
1/2 teaspoon fresh dillweed
Juice from 1 Mexican lime

Sprinkle chicken on both sides with salt and pepper. Put oil in pan and cook on medium heat. Add chicken and saut?for about 4 minutes on each side or until lightly browned. Reduce heat to low and cover; let cook for 10 minutes or until fork can be inserted in chicken with ease. Remove chicken and keep warm. Drain off oil and discard.

In saucepan, add lime juice and cook over low heat until the juice begins to bubble. Add butter, constantly stirring until butter thickens. Stir in chives and dill weed. Spoon over chicken and serve. Garnish with lime slices and dill weed.