Poultry Steaks with St Clements Sauce

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Poultry Steaks with St Clements Sauce
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
596
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie596 kcal(28 %)
Protein93.62 g(96 %)
Fat12.24 g(11 %)
Carbohydrates24.01 g(16 %)
Sugar added8.62 g(34 %)
Roughage2.73 g(9 %)
Vitamin A73.49 mg(9,186 %)
Vitamin D0.92 μg(5 %)
Vitamin E0.47 mg(4 %)
Vitamin B₁0.18 mg(18 %)
Vitamin B₂0.67 mg(61 %)
Niacin51.06 mg(426 %)
Vitamin B₆2.57 mg(184 %)
Folate54.76 μg(18 %)
Pantothenic acid2.98 mg(50 %)
Biotin1.97 μg(4 %)
Vitamin B₁₂1.21 μg(40 %)
Vitamin C45.41 mg(48 %)
Potassium945.48 mg(24 %)
Calcium71.1 mg(7 %)
Magnesium108.82 mg(36 %)
Iron2.47 mg(16 %)
Iodine0.75 μg(0 %)
Zinc5.41 mg(68 %)
Saturated fatty acids5.43 g
Cholesterol260.06 mg

Ingredients

for
4
Ingredients
4 turkey breasts (approx. 115 g each)
cup butter
1 clove garlic (crushed)
1 small onion (very finely chopped)
1 tablespoon Corn starch
2 small Oranges (juiced and zest thinly pared)
1 lemon (juiced and zest thinly pared)
2 tablespoons clear honey
1 teaspoon arrowroot powder
How healthy are the main ingredients?
honeygarliconionOrangelemon

Preparation steps

1.
Flatten turkey escalopes between two sheets of cling film to approximately 1 cm thick if necessary.
2.
Melt the butter in a large frying pan, add garlic and finely chopped onion and cook for 2 – 3 minutes until soft but not browned. Remove from pan.
3.
Very lightly coat the turkey in the cornflour. Fry for 2 – 3 minutes each side until browned and cooked right through, remove from the pan and keep hot.
4.
Add the citrus juice, zest and honey to the pan. Make a paste with the arrowroot and a little water and stir into the sauce. Bring to the boil, then reduce the heat and stir until thickened.
5.
Return the onion and garlic to the pan and infuse for 2-3 minutes.
6.
Pour the sauce over the turkey breasts and serve with orange slices and green vegetables
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