Chicken Provencal and a green salad

1 lb chicken breasts cut into strips
3 Tbsp butter, divided
2 Tbsp olive oil, divided
3 cloves garlic, minced
5 sprigs fresh basil
1 medium onion, chopped
6 green onions, chopped
6 large mushrooms, chopped
10 green olives, slices
4 Tbsp chopped fresh parsley
2 oz sun dried tomatoes
salt and pepper to taste

In heavy skillet, saute chicken in 2 Tbsp butter and 2 Tbsp olive oil 3-4 minutes. Add garlic. Saute until soft. Remove chicken. Add remaining butter and olive oil. Add basil, onion, green onions and mushrooms. Saute until tender. Return chicken to pan. Add olives, parsley, tomatoes, salt and pepper. Saute until all ingredients are heated thoroughly.