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Cut chicken breast into ½” strips. Add to bowl.
Add 1 tablespoon olive oil, balsamic vinegar, ¼ teaspoon salt, ¼ teaspoon pepper, thyme and white wine. Mix well with chicken and let marinade for a few minutes.
Add 2 tablespoons olive oil to the skillet. Add onions to pan and sauté for 1 minute on medium heat.
Add mushrooms, vegetable broth and ¼ teaspoon of pepper and ¼ teaspoon of salt to pan. Let cook until mushrooms are tender.
Remove mushrooms and onions from pan and add marinated chicken and marinade to skillet.
Let cook for 2 minutes on one side. Flip and cook until done.
Add mushrooms and onions back into pan. Serve hot.
Top with slivered parmesan slices.