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.
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