Chicken With Lime Butter
|Chicken breast halves||6|
|Vegetable oil||1⁄3 Cup (5.33 tbs)|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Minced chives||1⁄2 Teaspoon|
|Dried dill weed||1⁄2 Teaspoon|
|Chicken breast halves||6 , boned and skinned|
|Lime juice||1 Teaspoon|
|Chives||1⁄2 Teaspoon (Minced Fresh Or Freeze-Dried)|
|Dried dill weed||1⁄2 Teaspoon, dried|
Sprinkle chicken with salt and pepper; saute in hot oil about 4 minutes or until lightly browned.
Turn chicken, cover, and reduce heat to low; cook 10 minutes or until chicken is tender.
Remove chicken from skillet, and set aside; drain pan drippings from skillet.
Pour lime juice into skillet, and cook over low heat until bubbly.
Add butter; stir until butter becomes opaque and mixture slightly thickens.
Stir in chives and dillweed.
Spoon sauce over chicken.