Chicken Lyonnaise - Adapted from The Plain Dealer

We found this recipe in our local paper.  It was sup-posedly served on the Titanic.  Beat an egg with some water to make an egg wash.  Dip the chicken breasts in the egg and then in 1/3C flour which has been seasoned with 1/2t salt, 1/2t pepper and 2t of dry thyme.  Saute one thinly sliced onion in 2T olive oil while browning the chicken breasts in another pan.  Remove the chicken from the pan and deglaze with 1/2C dry white wine and 1C chicken stock.  Add 2T tomato paste, 1 clove minced garlic and the sauted onions.  Return the chicken to the pan and simmer until the chicken is done and the sauce is reduced to the desired thickness.  We served the chicken and sauce over pasta with fresh snap peas.