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.