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Poultry steaks with St Clements sauce
(0 votes)
Difficulty:
easy
Preparation:
40 min.
Preparation
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Ingredients
for
4
- Ingredients
- 4 turkey breasts (approx. 115 g each)
- ⅛ cup butter
- 1 clove garlic cloves (crushed)
- 1 small onion (very finely chopped)
- 1 Tbsp Corn starch
- 2 small Oranges (juiced and zest thinly pared)
- 1 lemon (juiced and zest thinly pared)
- 2 Tbsps clear honey
- 1 tsp arrowroot powder
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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