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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