Instructions:

1. Infuse the cream with saffron by gently heating it in a saucepan for 10 minutes.
2. Meanwhile, season the chicken breasts with salt and pepper, brown them in olive oil on both sides until golden but not cooked all the way through for approximately 3-5 minutes on each side. Remove to a separate plate and set aside till needed.
3. Add 1 tbsp of olive oil to the pan, then minced garlic and cook over low heat for 20-30 seconds. Add the flour and mix until you have a paste.
4. Deglaze the pan with white wine and let it reduce for 5 minutes. Then add the chicken back to the pan together with the infused cream, bring to a boil, then turn the heat down and let it simmer for 15 minutes.
5. Add spinach and simmer for 5 minutes longer. Taste the sauce and add more salt if needed.