1. Combine flour, salt, and pepper; dredge turkey in mixture.
2. 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.
3. 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.
4. Stir in garlic, parsley, and capers; spoon over turkey. Garnish, if desired. Serve immediately.