Gently poach the chicken in enough water to barely cover the pieces, together with the mace and salt. When done, cool to touch; remove the meat from the bones and cut into bite-size pieces. Melt the butter, add the chicken pieces, stir and fry for a few minutes. Add parsley, lemon juice, grated peel, and broth. Add some freshly ground, preferably white, pepper. Gently simmer for 10 minutes. Add cream and reheat the sauce but do not boil. If desired, the sauce could be further thickened with cornstarch or flour, but it is very good this way. Garnish your dish with the lemon slices. Serve with boiled potatoes, a mixture of peas and snow peas, and a salad.