Season the chicken breasts with salt and pepper on both sides.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken breasts and sear for about 4-5 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.

In the same skillet, add the sliced leeks and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for an additional minute until fragrant.

In a small bowl, steep the saffron threads in 2 tablespoons of warm water for about 5 minutes. Add the saffron and its liquid to the skillet with the leeks and garlic.

Pour in the chicken broth and heavy cream, stirring to combine. Bring the mixture to a gentle simmer.

Return the seared chicken breasts to the skillet, ensuring they are submerged in the sauce. Cover and reduce heat to low. Let braise for about 25-30 minutes or until the chicken is cooked through and tender.

Once the chicken is cooked, sprinkle the grated Parmesan cheese over the top. Cover the skillet again and let the cheese melt for about 5 minutes.

While the chicken is braising, heat vegetable oil in a separate pan over medium heat. Dredge the thinly sliced shallots in flour, shaking off the excess. Fry the shallots in the hot oil until golden brown and crispy, about 3-4 minutes. Remove from oil and drain on paper towels. Season with salt.

Plate the braised chicken, generously spooning the saffron-infused sauce over the top. Garnish with crispy shallots and chopped fresh parsley before serving.