Makes 4 servings. 1 tbsp. Wyler's chicken flavor instant bouillon 1/2 tsp. oregano leaves 1 lb. skinned boneless chicken breasts, cut into strips 1 1/4 c. unsifted flour 1 to 2 tsp. paprika Vegetable oil

In 1 cup measure combine buttermilk, bouillon and oregano. Mix well. Let stand 10 minutes. Stir. Place chicken in large bowl, pour buttermilk mixture over chicken; stir to coat. Combine flour and paprika in plastic bag. Add a few pieces at a time. Shake to coat. Dip in buttermilk mixture again, coat with flour again. In large skillet fry chicken strips in hot oil until golden on both sides. Drain on paper towels. Serve with Peach Dipping Sauce. Refrigerate leftovers.

Peach Dipping Sauce: In blender container combine 1 (16 oz.) jar Bama Peach or apricot preserves (1 1/2 cup), 1/4 cup Dijon style mustard and 1/2 tablespoons Real lemon juice from concentrate, blend until smooth. Makes about 2 cups.