4 chicken breasts
1 can chicken broth
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 breasts; place in skillet. Add broth and enough water to cover. Bring to a boil; simmer 15 minutes or until tender. Transfer to casserole pan. Boil down broth to 1/4 cup. Mix together onion, mayonnaise, lemon juice, sugar, reduced broth and soup. Pour over chicken. Bake in 350 degree oven for 20 minutes. Cover with potato chips and almonds; bake 10 minutes. Makes 4 servings.