4 chicken breast
1 can chicken broth
1/2 c. dry white wine (white Zinfidel!)
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

Remove skin from chicken breast, place in skillet. Add broth, wine and enough water to cover. Bring to boil, simmer 15 minutes until tender. Remove chicken boil down to 1/4 cup mix onion, mayonnaise, lemon juice, sugar, reduced broth and soup. Pour over chicken. Bake in 350 degree oven 25 minutes add potato chips and almonds. Bake 10 minutes. Best if made night before. Add topping just before serving.