Sprinkle both sides of each chicken breast with salt and pepper.
Put 2 tbsp of vegetable oil into a frying pan and heat over a moderate temperature.
Next add the chicken breasts to the pan and fry for about 3 minutes on each side. When lightly-browned, remove the chicken from the frying pan and put to one side.
Take the mortar and pestle and crush the saffron strands into a rough powder. Using the same frying pan as before, add 2 more tablespoons of vegetable oil and start to brown the onions. When the onions are almost done, add the garlic and continue frying until almost brown.
Pour in the cream and add the crushed saffron. If you do choose for some extra spice, then add the red chilli here too. Season well with salt and pepper and stir the ingredients together until the cream starts to take the colour of the saffron. When the cream begins to reduce down, put the chicken breasts back into the pan and continue cooking for another 3-4 minutes.
Following this, add the chopped coriander, the chopped parsley and the spinach and stir them into the sauce before it becomes too thick. Serve the chicken straight from the pan while still baking hot. It is delicious mixed in with pasta or alternatively presented with a serving of rice.
Use organic Kashmiri saffron for an awesome taste.