Ingredients:
2 boneless, skinless chicken breasts
salt and pepper
1/2 limes, juice of ( juice the other half & freeze for later use)
2 tablespoons butter ( no substitutes)
1/4 teaspoon chives, minced ( fresh or freeze-dried)
1/4 teaspoon dill weed
Directions:
Sprinkle chicken with salt and pepper.
Spray large non-stick skillet with cooking spray, or lightly brush with oil.
Place on stove over medium heat, and add chicken.
Cook about 4 minutes or until lightly brown on the bottom.
Turn chicken, cover and reduce heat to low.
Cook about 10 minutes or until fork can be inserted in chicken easily.
Remove chicken to warmed serving dish.
Drain off pan juices (save for another use if desired) and wipe pan.
Over low heat, add lime juice to pan and cook until juice begins to bubble.
Add butter, cut into chunks, and stir until butter becomes opaque and forms a thickened sauce.
Stir in chives and dill weed.
Spoon over chicken and serve immediately.
Servings: 2
Time preparation: 10 min.
Time total: 35 min.