Sorry, it took me so long to post this recipe. I know Jana posted another one that is a little different from mine so, here is mine. Take your pick.
4-6 boneless chicken breasts
salt and black pepper
1/3 cup vegetable oil
Juice of 1 lime
1/2 cup butter, softened
1 /2 teaspoon dried chives
1/2 teaspoon dried dill weed
Heat oil in a large heavy skillet over medium high heat. Season chicken breasts with salt and pepper. Cook until lightly browned, about 3 minutes on each side. Cover, and reduce heat to low. Cook until no longer pink, and juices run clear, about 10 minutes. Remove chicken from pan, and keep warm.
Drain excess oil from pan. Pour lime juice in same saucepan, and cook over low heat until it begins to bubble. Add in butter. Continue stirring until butter becomes opaque, and sauce thickens. Remove from heat, and stir in dill weed and chives. Spoon sauce over chicken. Serve over rice or noodles.
**Since this is one of our family favorites it seems like the recipe for the sauce serves one person so, I typically triple the sauce for extras.