DIRECTIONS

1. Butterfly chicken and season each side of the chicken with ¼ tsp salt.
2. In a large bowl mix flour with 1 tsp salt. Dredge each side of the chicken with flour and shake off any excess.
3. In a large skillet over medium high heat heat olive oil. Add chicken to the pan and cook each side of the chicken until it is browned, about 3 minutes. Remove chicken from the pan.
4. To the pan add lemon juice, chicken stock, remaining salt, truffle vinegar, capers, and olives.
5. Add chicken back to the pan and simmer until chicken is cooked through, about 5-6 minutes.
6. Remove chicken from the pan. Add your 2 tbsp of butter and whisk. Top chicken with sauce and finish with parsley.