Sunday, September 23, 2007

Chicken in Lime Butter

4 boneless skinless chicken breast halves (4 ounces each)
1/8 teaspoon salt
1/8 teaspoon pepper
2 tablespoons vegetable oil
¼ cup butter
1 tablespoon lime juice (I usually use the juice of one lime)
½ teaspoon dill weed
¼ teaspoon minced chives

Sprinkle chicken with salt and pepper. In a large skillet, cook chicken in oil over medium heat for 5-7 minutes on each side or until juices run clear. Remove and keep warm.

Add butter and lime juice to the skillet; cook and stir until butter is melted. Stir in dill and chives. Drizzle over chicken.

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