This is a good starter recipe. I used 2 cups of heated fat free/low sodium chicken broth for the water and bullion. To that I added 1 tablespoon dried onion, 3/4 teaspoon sage, 1 tablespoon celery flakes. I also lightly floured, salted and heavily peppered the chicken and browned in canola oil first. Baked for 45 minutes.

Reviewed On: Sep. 7, 2009

I have been making these buns for many years. I have always used Guldens Spicy Brown Mustard, makes them brown and giving them a moderate mustard taste.

Reviewed On: Dec. 14, 2008