A Spoon Full of Lovin'

6 CHICKEN BREASTS, BONED AND SKINNED

½ TSP. SALT

½ TSP. PEPPER

⅓ CUP COOKING OIL

JUICE OF 1 LIME

8 TBLS. BUTTER

½ TSP. MINCED CHIVES

½ TSP. DILL WEED

SPRINKLE CHICKEN ON BOTH SIDES WITH SALT AND PEPPER. PLACE OIL IN A LARGE FRYING PAN AND HEAT TO MEDIUM TEMPERATURE. ADD CHICKEN AND SAUTE ABOUT 4 MINUTES, OR UNTIL LIGHTLY BROWNED. 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 PAN, ADD LIME JUICE AND COOK OVER LOW HEAT UNTIL JUICES BEGIN TO BUBBLE. ADD BUTTER, STIRRING UNTIL BUTTER  

BECOMES OPAQUE AND FORMS A THICKENED SAUCE. STIR IN CHIVES AND DILL WEED. SPOON SAUCE OVER CHICKEN. 

SERVES 6