Flatten turkey breasts between two sheets of cling film to approximately ¼ inch thick.
Melt butter in frying pan, add garlic and finely chopped onion and cook for 2-3 minutes until soft but not browned. Remove from pan.
Very lightly coat the turkey breasts/escalopes in the cornflour. Fry turkey breasts/escalopes for 2-3 minutes each side until browned and cooked right through and the juices run clear when a skewer is inserted, remove from the pan and keep hot.
Zest the orange and lemon. Add the zest, honey and juice of both oranges and lemon to pan. Make a paste with the arrowroot and a little water and add to the pan with the juice. Bring to the boil and boil for 1-2 minutes reduce heat and stir until thickened.
Return onion and garlic to the pan and infuse for 2-3 minutes. Pour the zest and sauce over the turkey breasts. Garnish with sliced oranges. Serve with green vegetables.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.