Breaded chicken in onion and mushroom sauce

I wasn't sure what I wanted to make for Shabbat, but I was pretty sure that I wanted to use chicken. So I ended up making schnitzel, but then I found it too boring, so I decided to spruce it up by cooking it in a rich onion and mushroom sauce. You can serve it alongside rice, kugel, roasted potatoes or basically any vegetable or side that you like. Here's what you'll need:

For the chicken:
1 1/2 pounds of kosher chicken breast
2 eggs
1 cup flour
salt to season the flour
oil for frying
For the sauce:
2 medium onions diced
2 pints of sliced mushrooms
1 tsp Dijon mustard (optional)
2 tbsps oil
1 tbsp flour
2 cups boiling water
1 1/2  tsp onion soup mix
a sprinkle or two turmeric
salt & pepper

Flatten up the chicken with a mallet, then cut it up into strips or large bites, dredge it into the seasoned flour, then into beaten eggs then fry them till golden and crispy, then set aside.
In a large heated skillet, heat up the 2 tbsps of oil then add in the diced onions, lower the heat and let them sweat a little, then add in the mushrooms, put the heat back up to high and saute them till they brown, to that add the tbsp of flour and mix everything together till the onions and mushrooms are completely coated with the flour and you can't see any flour left in the pan, then add the boiling water and stir. You'll see that the water will thicken up almost right away and will start to bubble, you can now add the turmeric, Dijon and onion soup powder, stir everything in well, making sure not to leave any powder lumps. Add salt and pepper to taste and let the sauce simmer for about 7 minutes. Once the sauce is ready, add in the chicken breasts and them let them cook at a low heat in the sauce for about 10 to 12 minutes and voila, the plain old schnitzel you had 10 minutes ago, is now simmered in a gorgeous gravy. Enjoy!