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Recipe submitted by Karen Johnson.

Chicken with Lime Butter

6 broiler-fryer chicken breast halves, boned,skinned
1/2 teaspoon salt
1/2 teaspoon pepper
1/3 cup vegetable oil
8 tablespoons butter

1 lime, juiced
1 to 2 teaspoons chives, minced
1/2 teaspoon dill weed

1. Sprinkle chicken on both sides with salt and pepper.
2. In large frypan, place oil and heat to medium temperature. Add chicken and saute about 4 minutes, or until lightly brown. Turn chicken, cover and reduce heat to low. Cook 10 minutes, or until fork can be inserted in chicken with ease. Remove chicken and keep warm; drain off oil and discard.
3. In same frypan, add butter, stirring, until butter becomes opaque and forms a thickened sauce. Stir in lime juice, chives and dill weed. Spoon sauce over chicken.

Makes 6 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.