Sprinkle the chicken breasts with salt, pepper and curry powder and rub in well. Coat the chicken with flour (reserving the rest of the flour for later use).
In a large skillet, melt the butter and brown the chicken on all sides. Add the mushrooms, garlic, lime juice, and amaretto. Stir well and cook for 1 minute.
In a small bowl, whisk the chicken broth into the reserved flour and add it to the chicken mixture. Cover the skillet, reduce the heat to low and simmer for about 30 minutes. Serve over rice.
Notes
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.