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1
In a spice grinder, combine the coriander and mustard seeds with the peppercorns and summer savory and grind to a powder.
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2
Set a steamer basket in a wide pot and bring 1 inch of water to a simmer.
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3
Layer the vegetables in the basket starting with the potatoes, then the carrots, cauliflower and beans.
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4
Cover and steam over moderate heat until the beans are just tender, 3 minutes; transfer to a bowl.
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5
Steam until the cauliflower is tender, 3 minutes more; add to the bowl.
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6
Steam the carrots and potatoes until tender, 10 minutes longer; add to the bowl.
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7
In a large skillet, melt 2 tablespoons of the butter.
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8
Add the steamed vegetables and cook over moderately high heat, tossing, until heated through and coated with butter, about 1 minute.
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9
Add the lemon juice and season with salt and pepper.
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10
Season the chicken breasts with salt and pepper and coat all over with the ground spices.
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11
In another large skillet, melt the remaining 3 tablespoons of butter.
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12
Add the chicken breasts skin side down and cook over moderately low heat until the skin is well browned, about 12 minutes.
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13
Turn the chicken and cook, basting a few times, until just cooked through, about 7 minutes longer.
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14
Transfer the chicken to a platter.
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15
Rewarm the vegetables.
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16
Add the chicken stock to the skillet and boil over high heat for 2 minutes, scraping up any browned bits.
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17
Add the creme fraiche and bring to a boil, stirring.
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18
Remove from the heat and stir in the tarragon.
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19
Season the sauce with salt and pepper.
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20
Spoon the sauce over the chicken, mound the vegetables alongside and serve.
