Ingredients:
Slice chicken into thin strips and dust lightly with cornstarch.
In a skillet, heat olive oil over medium heat and add chicken. Cook, stirring occasionally until chicken is brown and cooked through. Remove chicken and place in a bowl to keep warm
In the same skillet, melt butter and add mushrooms. Saute mushrooms for a few minutes and then add garlic and rosemary and cook for another minute. Reduce heat, add grated Parmesan cheese and stir. Amounts of all ingredients are approximate. Add more or less as your taste dictates.
Return the cooked chiken to the cooking pan and stir gently to combine with other ingredients, then transfer to serving plates.
Drizzle a small amount of truffle oil onto each portion, and serve with additional grated Romano cheese at the table.
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