Drain juice from chicken into pan; transfer chicken and onions to a platter. Skim fat from pan juices. Add 1/2 cup each regular-strength chicken broth and white wine. Scrape browned bits free. Mix 1 tablespoon cornstarch and 2 tablespoons water. mix into juices, and stir over high heat until sauce boils. Serve with chicken and onions; season with salt to taste. Serves 4. Per serving: 451 cal. (48 percent from fat); 43 g protein; 24 g fat (6.7 g sat.); 14 g carbo.; 138 mg sodium; 135 mg chol.