This version of chicken strips is kid friendly but also appeals to adults.

In a large bowl, add the chicken strips. Pour the milk over the chicken and mix to coat well. Place in a single layer on wax paper.

In a small bowl, mix together the flour and pepper. Sprinkle over the chicken strips, turning the chicken to coat evenly. Shake to remove excess.

In a large, nonstick frying pan, heat the canola oil over medium-high heat. Place the chicken strips in an even layer in the pan. Saute 2 to 3 minutes a side, or until golden brown. Remove and place on paper towels to drain.

To make the dipping sauce, combine the honey and Dijon mustard in a small bowl. Stir to mix evenly.

For the strips:

• 4 skinless, boneless chicken breasts, each 4 ounces and cut into 3 strips
• 1/4 cup skim milk
• 1/4 cup all-purpose (plain) flour
• 1/4 teaspoon cracked black pepper
• 2 tablespoons canola oil

For the sauce:

• 1/2 cup honey
• 1/4 cup Dijon mustard