For chicken cutlets, halve the onion and cut into fine strips. Brush the mushrooms and halve or quarter them, depending on their size. Cut the chicken breasts into even strips or cubes and season with pepper. Heat some oil in a pan and fry the meat in it in portions and then keep warm. Then fry the mushrooms and the onion strips briefly in the pan, deglaze with balsamic vinegar and honey, add the soup and simmer for about 2 minutes.
To thicken, take out some of the liquid, stir it smooth with the cornstarch and add it back to the pan. Season to taste with salt and pepper. Finally, add the meat with the resulting gravy to the sauce and let it simmer briefly over low heat.
Chicken strips are best served with rice, noodles or spaetzle.