• 6 boneless skinless chicken breast halves
• 3 Tbs. vegetable oil
• 1 lime, juiced
• 1/4 cup plus 2 Tbs. unsalted butter
• 1 Tbs. chives, minced
• 1 tsp. fresh dill, minced or 1/2 tsp. dried dill weed

Season chicken with salt and pepper to taste. Heat oil in a heavy nonstick skillet over medium high heat. Sauté chicken 4 minutes, or until lightly browned. Turn chicken, cover pan, and reduce heat to low.

Cook 10 minutes, or until tender. Remove to a platter and keep warm. Discard oil and wipe out pan. Add lime juice and cook overlow heat until bubbly. Add butter, stirring until butter becomes opaque and sauce thickens. Stir in chives and dill. Season with salt and pepper to taste. Spoon over chicken and serve.

Per serving: calories 551, fat 30.9g, 51% calories from fat, cholesterol 205mg, protein 63.4g, carbohydrates 2.7g, fiber 0.7g, sugar 0.6g, sodium 180mg, diet points 14.0.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.2, Bread: 0.0, Lean meat: 0.0, Fat: 5.4, Sugar: 0.0, Very lean meat protein: 8.2

  view detailed nutritional information

The recommended wines are: White Zinfandel, Pinot Blanc, or Gewürztraminer.