SKU # 88034400054

4 skinless chicken breasts

½ jar Polstar Whole Marinated Mushrooms

¼ cup dry white cooking wine

1-2 tbsp cornstarch

seasoning to taste

Preheat oven to 350 ° F. Drain the liquid from the mushrooms and save. Make a roux of cornstarch and a little water. In a saucepan, place 1/3 cup of the liquid saved from the mushroom, ¾ cup of water and heat to almost boiling. Add the cornstarch roux and the wine and continue heating until the sauce thickens. Season to taste. Place chicken breasts in an ovenproof pan, add the vegetables and cover with the sauce. Bake in 350 ° F oven until the chicken is tender. Serves 4.

DILLED SALMON

4 medium salmon steaks

½ jar Polstar Whole Marinated Mushrooms

1 tsp melted margarine

1 tsp dried parsley

Drain the mushrooms and reserve the marinade. Place the salmon steaks in a shallow baking dish, and pour the marinade over the salmon steaks. Allow sitting in the marinade for at least two hours. Remove the steaks from the marinade and brush with the melted margarine and dust with dried parsley. The salmon steaks can then be baked, grilled or pan-fried until opaque, and flaky. Place the salmon steaks on a platter and garnish with the mushrooms. Serves 4.