Preheat oven to 325°F
In 3 Qt Saute Pan place olive oil and garlic on low-medium heat
Next place in chicken.
Sprinkle generously with freshly milled pepper (optional)
Saute Chicken by turning each piece after 3 minutes each.
The chicken will be golden brown.
You are sealing the juice.
Once you have flipped each piece of chicken, it's time to add freshly squeezed lemon juice.
Use all three lemons and squeeze them.
Now top with a pinch of truffle salt (or regular salt or no salt at all your choice).
Place lemon slices atop.
Put the lid on the saute pan.
Cook for 10 minutes on low-medium low heat.
Remove from the stovetop after 10 minutes. leaving the lid ON.
Place in preheated oven and bake for 30-40 minutes depending on your oven*** (see notes below).
At end of baking, remove from the oven, carefully remove the lid, and serve.
Refrigerate any leftovers.