Season the chicken pieces with salt and pepper. Heat oil in a large frying pan and fry the chicken until golden on all sides for about 10 minutes. Add the diced carrots, chopped celery and onion, garlic and stew until vegetables soften. Add the wine and allow to boil. Add chicken broth, tomatoes, olives, coriander and saffron. Bring to a boil. Cover the pot with a lid, reduce the heat and stew on low heat about 30 minutes (or until the meat is cooked). Remove the chicken from the pan and keep warm. Increase the stove, add the lemon juice and mix well to knock down all the particles from the bottom of the container. Add the cream and lemon pieces. Simmer until the liquid is reduced by half. Season to taste with salt and pepper. Serve chicken fillet with sauce and sprinkled with chopped fresh parsley.