2 tsp. butter
1 c. sliced mushrooms (1/4 lb.)
2 lg. chopped onions
4 cloves garlic
1 can Campbell's chicken broth and 1 can water
1 1/4 lb. salmon fillets
1/3 c. Chablis wine
1 lg. bay leaf
2 tsp. cornstarch

Can be made in an electric fry pan or wok. Cook mushrooms and onions with garlic until vegetables are tender. Reserve 1/4 cup broth (set aside). Arrange salmon in skillet. Add remaining broth, wine, bay leaf. Heat to boiling. Reduce heat to low, cover, simmer 15 minutes or until fish flakes easily work fork. Remove fish and keep warm. Stir in cornstarch into reserved broth and gradually stir into broth mixture in skillet. Cook until mixture boils and thickens. Remove bay leaf and spoon sauce over fish. Serve with potatoes.