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.