Peel and mince shallot. Quarter mushrooms. Trim woody ends off asparagus. Stem sage. Rinse chicken, pat dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
Roast the Vegetables
Place asparagus on prepared baking sheet. Drizzle with ½ tsp. olive oil and season with ¼ tsp. salt and a pinch of pepper. Toss to coat and arrange in a single layer on one side of baking sheet. Add mushrooms to other side and drizzle with 1 tsp. olive oil and season with ½ tsp. salt and ¼ tsp. pepper. Toss to coat and spread in single layer on its side. Roast in oven until vegetables are tender and lightly browned, 12-15 minutes. While vegetables roast, make the crispy sage.
Make the Crispy Sage
Line a plate with a paper towel. Heat 1 Tbsp. olive oil in a medium non-stick pan over medium heat. Add sage leaves to hot pan and cook, stirring constantly, until leaves are crispy and slightly darken in color, 1-2 minutes. Transfer to towel-lined plate. Reserve pan; no need to wipe clean.
Cook the Chicken
Return pan used to make sage to medium heat. Add ½ tsp. olive oil and chicken breasts to hot pan. Cook until well-browned and chicken reaches a minimum internal temperature of 165 degrees, 5-6 minutes per side. Transfer chicken to a plate and reserve pan; no need to wipe clean.
Make the Glaze
Return pan used to cook chicken to medium-high heat. Add ½ tsp. olive oil and shallot to hot pan. Cook until fragrant, 30 seconds. Add apple cider, honey, and chicken base. Bring to a simmer and cook until reduced slightly, 2 minutes. Add tomato juice and any collected juices from resting chicken. Cook until thickened, 3-4 minutes. Season with a pinch of salt and pepper.
Plate the Dish
Place a serving of mushrooms and asparagus on a plate with chicken in front. Serve tomato-cider sauce in front of chicken, and garnish chicken and mushrooms with crispy sage leaves.