Bon appetit, Bart! It really is fun to share recipes and techniques with friends. You are learning a new way of cooking to avoid wheat, rye and barley in your diet at home, and your approach seems to be one of an eager explorer!

I love to add citrus (fresh lemon, lime, orange or tangerine juice), different mustards, or wine to my chicken dishes (fortified wines like dry Vermouth, Madiera, Port, Sherry, Marsala - always in my kitchen cabinet .... or "drinking" wines like Chardonnay, Riesling, Pinot Grigio or fresh reds if the recipe has a wintery flavor with onions, mushrooms and/or root veggies or tomatoes).

Chicken is a blank slate upon which you can create any cuisine. More later if you'd like, but for now -- GOOD ON YA! Looking forward to more blog posts on your kitchen adventures.

--Linda from New York