Tarragon & Leek Chicken
Melt the butter in a large frying pan and fry the leeks for 5-6 minutes, turning occasionally.
Meanwhile, grill the chicken for 10 minutes under a high heat, turning often. Add the Tarragon and stock to the leeks. Bring to the boil and simmer for 5 minutes. Sprinkle the Perfect Shake Chicken Herb & Spice Blend over the chicken and cook for a further 10 minutes.
Meanwhile, mix the cornflour with 2 tbs water and add to the pan with the cream. Bring back to the boil, stirring. Season to taste. Serve with mashed potatoes.