Chicken And Mushrooms With Basil Garlic Sauce

Quarter 3 whole chicken breasts and flatten the quarters between wax paper until they are 1/4" thick. Sprinkle the chicken with salt and pepper and dredge it with flower, shaking off any excess. In a heavy skillet saute the chicken in 2 Tbs of butter and 1 Tbs of olive oil over moderately high heat for 2 to 3 minutes on each side or until it is golden and transfer to a flameproof casserole.
Mince enough fresh basil to measure 3 Tbs. Combine in a bowl basil, 4 garlic cloves mashed to a smooth paste and add 5 Tbs olive oil in a stream, whisking. Whisk in 5 Tbs tomato paste, 1/4 freshly grated Parmesan cheese, salt & pepper to taste and whisk sauce until it is smooth.
Cut French bread into 12 1/2-inch slices. In a skillet saute the slices in 1/4 cup clarified butter or oil overly moderately high heat, turning them until they are golden. Transfer them with a slotted spatula to paper towels to drain.
In another skillet saute 1/2 lb button mushrooms, wiped with damp cloth and trimmed, in 2 Tbs olive oil over moderately high heat, stirring, for 3 to 4 minutes, or until they are golden. Add the sauce and simmer the mixture, stirring, for 3 minutes. Pour the mushroom mixture over the chicken and heat the mixture over moderate heat, stirring, until the chicken is heated through. Transfer the mixture to a heated serving dish and surround it with the sauteed bread slices.