Grate rind from orange; set aside.
Peel and section orange, discarding white pith; set aside.
Season chicken with salt and pepper; dust with flour.
In large heavy skillet, heat 2 tbsp (25 mL) of the butter over medium high heat; saute chicken until lightly browned on both sides, about 3 minutes.
Remove from pan and set aside.
Add 1 tbsp (15 mL) of the remaining butter to pan; cook onions until softened, about 1 minute.
Add onions to chicken.
Drain any excess fat from pan; pour in stock.
Bring to boil, stirring to scrape up any browned bits from bottom of pan.
Stir in lime juice, curry powder and orange rind; cook for 1 minute.
Return chicken and onions to pan.
Reduce heat to low and simmer, covered, for 3 minutes or until chicken is no longer pink inside.
Using slotted spoon, transfer chicken to serving platter.
Add remaining 1 tbsp (15 mL) butter to pan; cook, stirring, for 1 minute or until sauce has thickened slightly.
Spoon over chicken.
Garnish with orange sections.