Pan Roasted Chicken With Tarragon Creme Fraiche

30m
Prep Time

100m
Cook Time

2h 10m
Ready In

Recipe: #17881

March 09, 2015

Categories: Chicken, Potatoes, French, Romantic Dinner, Sunday Dinner Steam, Gluten-Free, High Protein, No Eggs, Boneless Pieces, Chicken Dinner, more

recipe by:
breezermom

"The spice mix is key to making this flavorful dish. With the veggies, this is a total meal....maybe add some crusty bread. I don't reduce the creme fraiche....but you can if you'd like. I just make sure mine is hot."

Original is 4 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (402.6 g)
Calories 426.7
Total Fat - 23 g
Saturated Fat - 15 g
Cholesterol - 314.6 mg
Sodium - 187.1 mg
Total Carbohydrate - 31.4 g
Dietary Fiber - 6.1 g
Sugars - 6.2 g
Protein - 25.3 g
Calcium - 71.8 mg
Iron - 4.4 mg
Vitamin C - 51.5 mg
Thiamin - 0.2 mg

Step 1

In a spice grinder, combine the coriander and mustard seeds with the peppercorns and summer savory and grind to a powder.

Step 2

Set a steamer basket in a wide pot and bring 1 inch of water to a simmer. Layer the vegetables in the basket, starting with the potatoes, then the carrots, cauliflower, and beans.

Step 3

Cover and steam over medium heat until the beans are just tender, 3 minutes. Transfer beans to a bowl.

Step 4

Steam until the cauliflower is tender, 3 minutes more; add to the bowl with the beans.

Step 5

Steam the carrots and potatoes until tender, 10 minutes longer, add to the bowl.

Step 6

In a large skillet, melt 2 tablespoons of the butter. Add the steamed vegetables and cook over medium high heat, tossing until heated through and coated with butter, about 1 minute. Add the lemon juice and season with salt and pepper.

Step 7

Season the chicken breasts with salt and pepper and coat all over with the ground spices. In another large skillet, melt the remaining 3 tablespoons of butter. Add the chicken breasts skin side down, and cook over medium low heat until the skin is well browned, about 12 minutes.

Step 8

Turn the chicken and cook, basting a few times, until just cooked through, about 7 minutes longer. Transfer the chicken to a platter.

Step 9

Rewarm the vegetables.

Step 10

Add the chicken stock to the skillet and boil over high heat for 2 minutes, scraping up any browned bits. Add the creme fraiche and bring to a boil, stirring. Remove from the heat and stir in the tarragon. Season the sauce with salt and pepper.