This was better than the mall! I stuck to the recipe except I only had 1/2c brown sugar so I added honey. As others suggested, I added the sauce on top of the fully cooked chicken at plating which kept it nice and crispy. I dissolved about 2 tbs+ of cornstarch in 2 tbs more orange juice.

Reviewed On: Nov. 18, 2009

It is necessary to brown the chops on both sides first (in about 2 TBS butter). I only used 1/4c butter total and still ended up with excess butter/fluid in the pan which I had to drain off 2/3 the way through cooking to keep the crust from being soggy. You can't go wrong with butter crackers... much better than bread or saltines.

Reviewed On: Nov. 17, 2009

This is great! I've made it 3 times now and I did end up changing some things: much less butter, added 1 tsp of crushed red pepper flakes, 2 tsp of paprika for color, more worcestershire, (after the shrimp cook) I add in chicken stock with corn starch (1/4 c: 2 tsp) to make more sauce and the most important part is to salt your avocados before you add them. I served it over bow tie pasta.

Reviewed On: Nov. 5, 2009