Sprinkle chicken on both sides with salt and pepper. In large frypan, place oil and heat to medium temperature. Add chicken and saute about 4 minutes or until lightly browned. Turn chicken, cover and reduce heat to low. Cook 10 minutes or until fork can be inserted in chicken with ease. Remove chicken and keep warm; drain off oil and discard. In same frypan, add lime juice and cook over low heat until juice begins to bubble. Add butter, stirring until butter becomes opaque. Stir in chives and dill weed. Spoon over chicken.