Chicken with Lime Butter

Makes 6 servings

3	whole chicken breasts, split, skinned and boned
1/2	teaspoon salt
1/2	teaspoon black pepper
1/3	cup vegetable oil
	Juice of 1 lime
1/2	cup butter, softened
1	teaspoon minced fresh chives
1/2	teaspoon dried dill weed
	Lime slices, quartered cherry tomatoes and dill sprigs for garnish

Sprinkle chicken with salt and pepper.
Heat oil in large skillet over medium heat. Add chicken to skillet in single layer. Cook 6 minutes or until chicken is light brown, turning once. Cover; reduce heat to low. Cook 10 minutes or until chicken is tender and no longer pink in center. Remove chicken to serving platter; keep warm. Drain oil from skillet.
Simmer lime juice over low heat 1 minute or until juice begins to bubble. Stir in butter, 1 tablespoon at a time, until sauce thickens. Remove sauce from heat; stir in chives and dill weed. Spoon sauce over chicken. Garnish, if desired.

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