In a saucepan, heat the chicken broth. In a saute pan, heat 1 tbsp olive oil and add the onion. Cook for 3 minutes until translucent, add the chicken and cook for two minutes on each side. Add asparagus and saute for 2-3 minutes. Add the mushrooms and a splash of lemon balsamic. Salt and pepper the mixture to taste. Remove from pan and set aside.