Melt butter in 10-inch skillet over medium-high heat. Cook chicken in butter
for about 6 minutes, turning once, until light brown.
Mix wine, dill weed, lemon juice and salt; pour over chicken. Heat to boiling;
reduce heat to low. Cover and simmer for 10 to 15 minutes or until juice of
chicken is no longer pink when centers of thickest pieces are cut.
Remove chicken from skillet; keep warm.
Meanwhile, heat wine mixture to boiling. Boil for about 3 minutes or until
reduced to about half; pour over chicken.