1. In a large pan heat oil on medium heat add mushrooms, garlic, basil, salt and pepper and sauté until cooked through. While it’s cooking, dredge chicken cutlets in corn starch.
2. When the mushrooms are cooked, add the chicken cutlets and cook on medium for 2- 3 minutes on each side. Pour a can of tomato sauce on top. Add a little water to almost cover chicken.
3. Cover the pan and bring it to a boil on high heat, lower the heat to medium and cook for another hour.
Great served with the sauce over rice.