Pan Roasted Chicken with Tarragon Creme Fraiche

By lorik

Ingredients

• 4 boneless chicken breast halves
• 1 tsp coriander seeds
• 1 tsp yellow mustard seeds
• 1 tsp black peppercorns
• 1 tsp dried oregano
• 1/4 cup low sodium chicken broth
• 1/2 cup creme fraiche
• 1/4 cup chopped tarragon
• 3 Tbs butter

Details

Servings 4

Preparation

Step 1

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

Season the chicken with salt and coat all over with the ground spices. Melt the butter in a large skillet over moderately low heat. Add the chicken and cook until chicken is well browned, about 12 minutes. Turn the chicken and cook, basting a few times, until just cooked through, about 7 minutes longer. Transfer chicken to a platter.

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 heat and stir in the tarragon. Season the sauce with salt and pepper. Spoon the sauce over chicken and serve.