• 1 chicken breast

  • few threads of saffron soaked

  • 50g button mushrooms, thinly sliced

  • olive oil

  • pinch of cinnamon

  • 1 clove of garlic

  • 1 inch piece of fresh root ginger

  • 50ml double cream

  • handful of fresh flat leaf parsley


  • 1.

    Flatten the chicken with a mallet or rolling pin until it is about ½  inch thickness.

  • 2.

    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.

  • 3.

    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.

  • 4.

    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.

  • 5.

    When the chicken is almost cooked, add 3 or 4 strands of the soaked saffron to the mushroom sauce and stir.

  • 6.

    Add the cream sauce to the chicken breast and cook for 30 seconds until everything is soaked in flavour.

  • 7.

    Serve with boiled or saffron rice.

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