4 boneless skinless chicken breasts -- diced salt and pepper flour for dredging 2 tablespoons butter 1 tablespoon olive oil 3 tablespoons fresh basil 4 cloves garlic -- minced 5 tablespoons olive oil 5 tablespoons tomato paste 1/4 cup Parmesan cheese salt and pepper 12 slices french bread 1/4 cup butter 1/2 pound mushroom Salt and pepper chicken pieces, dredge with flour. In heavy skillet saute chicken in butter and oil until golden. Transfer to casserole. In a bowl, combine basil with garlic cloves mashed to a smooth paste, cheese and salt and pepper. Blend sauce until smooth. In skillet saute bread in butter until golden. Transfer to paper towels. In another skillet saute mushrooms in oil 3-4 minutes until golden. Add sauce and simmer mixture for 3 minutes. Pour mushroom mixture over chicken and warm through. Serve with bread.
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