Amaretto Chicken

I finally had a chance to try this recipe on Friday, and it was delicious!  It's a simple recipe for chicken that could probably be adapted to be vegetarian.  The sauce is what I loved, so it doesn't much matter what protein you use.  I made it as is and served it over curried rice.  I suggest the curry powder in your rice, it makes the dish taste a bit less Asian.

Enjoy!
Molly

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

Directions:

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.