This is a wonderful pork chop dish! The first time I made it the chops came out tender but rather dry, so I tried brining the pork chops and it makes all the difference. However, this means that you have to be careful how much salt you add--I only seasoned my chops with pepper before browning them and the dish still came out on the salty side. I would recommend making this with two cans of low-sodium cream of mushroom soup and using low-sodium chicken broth instead of the water and chicken bouillon granules (I also added extra canned mushrooms). Since I couldn't find wild rice, I used a box of Rice-a-Roni wild rice and added another 1/2 cup of white rice. This dish is the very definition of comfort food! I served it with orange-glazed carrots and it made for a very simple and satisfying meal.

Reviewed On: Aug. 12, 2008

The flavors of this recipe were okay, but nothing special. The sauce was too thin and the flavors were flat, and it was impossible to get the chicken breasts to 1/4 inch thin, so by the time I had cooked them until they were done the breading had burned. The chicken was also underseasoned, probably because I used panko. Bottom line, I probably won't make this again.

Reviewed On: Aug. 11, 2008

Like other reviewers, I added a splash of white wine vinegar and used lemon juice instead of lime juice. I also find I like the taste of this sauce better with spicy brown mustard than with dijon mustard. I also used dried herbs rather than fresh, and I let the sauce simmer for a while to reconstitute the herbs and reduce the sauce. This is a very easy and tasty chicken recipe that uses ingredients most people already have on hand. I've made this several times and it always hits the spot.

Reviewed On: Jun. 8, 2008