Espresso Chicken Medallions with Celery Polenta

Crush the tomato paste in a mortar with the garlic. Add the honey, olive oil, thyme leaves, allspice seeds and cardamom and grind to a paste. Add the cooled espresso and season with salt and pepper.

Cut the chicken fillets into 3-4 medallions and rub them with the paste, let them marinate in it for a few minutes.

Preheat oven to 100 °C top/bottom heat or 80 °C hot air.

Wash and dry the celery and cut into pieces about 1 cm thick. Heat a medium saucepan and sauté the celery with 2 tablespoons of olive oil.

Add the polenta and fry a little. Then pour in the soup and bring to a boil over low heat, stirring occasionally.

Reduce heat completely and let it swell more than boil for about 15 minutes. Finally, stir in the whipped cream and season to taste with salt, pepper, a dash of lemon juice and some nutmeg.

Meanwhile, clean the mushrooms (do not wash if possible) and cut into bite-sized pieces.

Heat a pan, fry the chicken medallions in it with a little olive oil on medium heat for about 2-3 minutes on both sides, place on a plate and let them rest in the oven.

Wipe out the pan and fry the mushrooms in it without fat first until the liquid has boiled away, then add the butter and fry for about 2-3 minutes. Season with salt, pepper and some lemon zest.

Cut the polenta into dumplings and spread on plates, place the chicken medallions on top.

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