Chicken in Lime Butter Sauce

How can something with so few simple ingredients be THAT delicious?  I don't know, but it is.  This moist, delicious, citrusy, buttery chicken may become a favorite at your house like it has at ours.  I got it out of this Taste of Home Grand Prize Winners recipe book.  I've made only a few changes.  One is that I double the sauce as we like to pour it over mashed potatoes on the side.  I've tried it with both fresh and dried dill.  Both are fine, but the fresh was a little better.

Chicken in Lime Butter

4 boneless, skinless chicken breasts (If you have time, they are even better marinated in lime juice for a couple of hours or overnight- or you can use orange juice.  Just put the breasts in a ziplock and pour in some lime or orange juice.  Seal.  Knead and turn occasionally.)

Oil, salt and pepper

!/2 cup butter, cubed

2 T. lime juice

1 tsp dill weed

Green onion, minced for garnish if desired

Salt and pepper the chicken breasts. Put some oil in large skillet and heat over med. heat.  When hot, add the chicken breasts.  Cook for 5-7 minutes on each side until chicken is no longer pink in the middle.  (This varies by the thickness of the chicken.)  Remove from the pan and put on a plate and cover with foil or a lid to keep warm.

Add the butter to the skillet.  Cook and stir until the butter is melted.  Add the lime juice.  Stir in the dill and green onion. Drizzle over the chicken. We love this with mashed potatoes and glazed carrots or summer squash on the side.