Flatten the chicken with a mallet or rolling pin until it is about ½ inch thickness.
Grate ½ the garlic and ½ the ginger over the chicken and rub into the breast. Season with salt and pepper then place in a hot frying pan with some olive oil.
Heat a pan for the mushrooms and put a little olive oil then add the sliced mushrooms with seasoning and the rest of the garlic, ginger and a pinch of cinnamon.
Add the cream to the mushrooms and cook for about 4 minutes until the mushrooms are soft. In the meanwhile, turn the chicken onto the other side.
When the chicken is almost cooked, add 3 or 4 strands of the soaked saffron to the mushroom sauce and stir.
Add the cream sauce to the chicken breast and cook for 30 seconds until everything is soaked in flavour.
Serve with boiled or saffron rice.
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