• 1 Tbsp olive oil
• 1 small onion, chopped
• 2 large Portobello mushrooms, diced
• 1 Tbsp chopped fresh thyme
• 1-2 tsp chopped fresh tarragon
• ¼ cup dry white wine
• Salt and pepper to taste

Chicken:

• 1 clove garlic, chopped
• 2 Tbsp soy sauce
• 1 tsp Dijon mustard
• Juice of a lime
• 1 Tbsp chopped fresh thyme
• Salt and pepper
• 1 ½ Tbsp olive oil
• 4 Middle eastern style pitas (can also use tortillas)
• 1 tomato, sliced

Preheat oven to 375F. Add garlic, soy sauce, lime juice, thyme and mustard into a bowl. Stir to combine. Add the chicken and rub with soy mixture. Season the chicken with salt and pepper.

Heat oil in a medium skillet over high heat. When oil is hot, sear chicken on each side until evenly browned, about 2 minutes per side. Transfer chicken to a baking pan and finish cooking in the oven until chicken is just cooked through, about 7-9 minutes. Set aside and let cool to room temperature. Slice chicken diagonally into three or four pieces. Cut pitas and serve chicken in pita pockets with slices of tomatoes and the mushroom mixture.

Note: You can also use Elmira Poultry fully cooked Breast Meat Quik Strips marinated in the soy mixture and heated in a frying pan with the marinating juices.