Cut the chicken breast into thin fillets.

Finely slice the onion.

Heat 4 tablespoons of oil in a large skillet and fry the onion.

Cook it until softened and golden, stirring occasionally with a wooden spoon.

Heat the milk slightly and melt the saffron.

Add the fillets and cook until gently brown on both sides. Season with salt, then pour into the almonds, the cream, the milk with saffron.

Cover and continue cooking over a low heat for 15/20 minutes, loosen it up with some warm milk/water, if needed.

Meanwhile, dice the Speck into little strips and put into a warm frying pan to sweat until crispy, without adding any oil or butter. When you see that it is ready, mix it with the sauce.

After letting the time for cooking, uncover the chicken to allow the sauce to thicken.

Add the sliced Speck and fresh thyme and toss gently to allow the flavour to combine

Serve with some minced almonds on top.