Combine flour, salt, and pepper; dredge turkey in mixture.
Melt 2 Tbsp. butter with oil in a large skillet over medium-high heat; add turkey, and cook, in batches, 1 1/2 minutes on each side or until golden. Transfer to a serving dish, and keep warm.
Add white wine, lemon juice, and remaining 1 Tbsp. butter to skillet, stirring to loosen particles from bottom of skillet. Cook 2 minutes or just until thoroughly heated.
Stir in garlic, parsley, and capers; spoon over turkey. Garnish, if desired. Serve immediately.
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