Sprinkle chicken on both sides with salt
and pepper. Put oil in pan and cook over medium heat. Add chicken
and sauté for about 4 minutes on each side or until lightly browned.
Reduce heat to low and cover; let cook for 10 minutes or until fork
can be inserted in chicken with ease.
Remove chicken and keep warm.
Drain off oil and discard.
In saucepan, add lime juice and
cook over low heat until the juice begins to bubble. Add butter,
constantly stirring until butter thickens. Stir in chives and dill
weed.