The Ultimate Chicken Strips
Contributed by Diane S.

3/4 cup buttermilk
1 Tbls. chicken flavor instant bouillon
1/2 tsp. oregano
1 Lb. skinned boneless chicken breasts
      (cut into strips)
1-1/4 cups flour
2 tsp. paprika
Vegetable oil

In a large bowl, combine buttermilk, bouillon and
oregano; let stand 10 minutes. Stir in chicken. Let
stand 30 minutes to blend flavors. In a plastic bag,
combine flour and paprika. Add chicken, a few pieces
at a time; shake to coat. Dip in buttermilk mixture
again; coat with flour again. In a large skillet, fry
chicken strips in hot oil until golden on both sides.
Drain on paper towels. Serve with Peach Dipping Sauce.

Peach Dipping Sauce:

1 (16 oz.) jar peach preserves
1/4 cup Dijon mustard
2 Tbls. lemon juice

In a blender, combine peach preserves, Dijon mustard
and lemon juice; blend until smooth.