4 chicken breasts, skinned
1 can chicken broth
1/2 c. dry white wine
2 tbsp. grated onion
1/2 c. mayonnaise
2 tbsp. lemon juice
1 tsp. sugar
1 can cream of chicken soup
Crushed potato chips
Slivered almonds

Place chicken breasts in skillet; add broth, wine and enough water to cover. Bring to boil and simmer 15 minutes or until tender. Transfer with slotted spoon to casserole. Boil down broth to 1/4 cup. Mix together onion, mayonnaise, lemon juice, sugar, reduced broth and soup. Pour over chicken. Bake at 350 degrees for 20 minutes. Cover with potato chips and almonds; bake 10 minutes. Serves 4.