Sautéed Fillets of Breast of Chicken with Lemon and Parsley, Siena Style

I've eyed this dish off for a while. I think early on I attempted it, but the cooking time seemed really off - less than a minute for a chicken breast. 

I paid more attention this time - it's filleted chicken breast, to mimic veal scallopini. So a flash in the pan more or less. 

Unfortunately, I only worked that out after I filleted my breasts - and they were monstrous breasts too. Birds these days.... So the fillets were at least twice as thick as they should have been - possibly more. 

I had to cook them for longer until they reached a cooked temperature (around 75C). I added some water and put the lid on to do this, then simmered the water away and continued with the recipe. 

It cooled quickly - I really need the warmed serving platter for next time. 

But the sauce was lovely, buttery and lemony, even if the chicken was a bit dry and chewy because of the size of it and cooking time. The presentation was beautiful.

I'll have another crack at this.