1

Sprinkle chicken breasts with salt and pepper. In 12" skillet over medium heat, cook chicken breasts in hot oil until fork tender and browned on both sides (about 10 minutes). Arrange on platter and keep warm.

2

Spoon off oil in skillet. Squeeze juice from lime into skillet. Over low heat, cook until lime juice bubbles. With wire whisk, stir in butter 1 T. at a time; cook, stirring until butter becomes opaque and forms a creamy sauce. Stir in dill weed and chopped chives.

3

Spoon sauce over chicken.