Mix together the flour, curry, salt and pepper. Coat each chicken breast with the flour mixture. Melt the butter in a large saute pan. Add the chicken breasts and cook until chicken is browned on both sides. Remove chicken and add mushrooms, garlic and additional butter. Saute for 2-3 min., then remove. Return chicken to the pan and add the bouillon and liqueur and simmer covered until chicken is cooked and tender. Remove chicken to a serving dish. Add the mushrooms back to the pan and add in sour cream and lemon juice. Stir to heat through. Slice chicken and serve with the sauce. Garnish with parsley. Green beans go lovely with this dish.