This dish is gluten-free adaptable… please see tips below the recipe.
Prep Time:20 min
Cook Time:35 min
24 ounces boneless skinless chicken breasts
1 teaspoon salt
1/4 teaspoon pepper
2 teaspoons curry powder
1/4 cup all-purpose flour
2 tablespoons salted butter
3 cups sliced mushrooms
1 clove garlic, minced
3 tablespoons Amaretto
2 tablespoons freshly squeezed lime juice
1 cup low-sodium chicken broth
steamed rice, for serving
1. Sprinkle chicken breasts with salt, pepper and curry powder and rub in well. Coat with flour (reserving the rest of the flour for later use).
2. In large skillet, melt butter and brown chicken on all sides. Add mushrooms, garlic, lime juice, and amaretto. Stir well and cook for 1 minute.
3. In small bowl, whisk chicken broth into reserved flour and add to chicken mixture. Cover skillet, reduce heat to low and simmer for about 30 minutes. Serve over rice.
*To prepare this recipe as gluten-free, substitute a GF all-purpose flour blend for the all-purpose flour, and be sure to use a brand of chicken broth that is known to be GF.