Pan Roasted Chicken With Tarragon Creme Fraiche

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.

Step 11: Spoon the sauce over the chicken, mound the vegetables alongside and serve.