Sprinkle chicken on both sides with salt and pepper. In a large pan, heat oil over med high heat. Add chicken and saute about 4 min or until lightly brown. Turn chicken over and reduce heat to low. Cook 10 min or until done. Remove chicken to serving platter and keep warm.
Drain oil from pan. In same pan, add lime juice and cook over low until juice begins to bubble. Add butter, stirring until butter becomes opaque and slightly thickened. Stir in chives and dill weed. Spoon sauce over chicken.