Dredge the chicken breasts in semolina flour. Heat olive oil in large frying pan over medium heat. Cook chicken breasts in olive oil until lightly browned at edges, cook in batches if needed. Layer all chicken back into pan and sprinkle with sea salt. Add lemon juice and simmer gently about 10 minutes. Remove from heat and add parsely and garnish with lemon slices. Hold, covered, off heat until ready to serve.