4 chicken breasts
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

Remove skin and bones from chicken breasts; place in skillet. Add broth, wine, and enough water to cover. Bring to boil; simmer 15 minutes or until tender. Transfer with slotted spoon to casserole dish. 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.