Crispy Chicken or Fish with Dijon & Tarragon

Crispy Chicken or Fish with Dijon & Tarragon

Photo by Tufgrlz B.

  • Prep Time


  • Total Time


  • Servings



  • 1

    large egg yolk

  • 1

    tablespoon dijon mustard

  • ½

    lemon, juiced

  • salt and pepper

  • 1

    cup grapeseed oil

  • 3

    tablespoons chopped fresh tarragon

  • 1 - 1¼

    cups panko breadcrumbs

  • ½

    cup grated parmigiano-reggiano (a couple of handfuls)

  • 1

    pound green beans, halved

  • ½

    pound cremini or white mushrooms, quartered

  • 2

    shallots, thinly sliced lengthwise

  • EVOO, for liberal drizzling

  • 4

    pieces (6-8 oz each) chicken (breasts, thighs etc) or thick cut whitefish fillet (such as cod or pollock), seasoned with salt, pepper and seafood or poultry seasoning


Position a rack in the center of the oven and preheat to 450 degrees . In a bowl, whisk the egg yolk, mustard and lemon juice; season with salt. Whisk in the grapeseed oil in a steady stream until it thickens into mayo. Stir in the tarragon. In another bowl, mix the panko and cheese. On a rimmed baking sheet or baking dish, scatter the green beans, mushrooms and shallots. Drizzle with EVOO; season with salt and pepper. Slather the mayo on the seasoned chicken or fish and coat with the panko-parm mixture. Arrange the chicken or fish on the vegetables. Roast until cooked through, about 20 minutes for chicken or 15 minutes for fish.


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