1. Gently pound turkey medallions to an even thickness. Pat medallions dry with clean paper towels. Lightly sprinkle each medallion with salt and pepper.
2. In large non-stick skillet, over medium-high heat, heat oil and margarine. Add turkey and saute for approximately 1-1/2 minutes per side, turning each medallion over when edges have turned from pink to white. Continue cooking medallions until food thermometer reaches 170 degrees F and all centers of medallions are no longer pink.
3. Remove skillet from heat. Stir lemon juice into sauce and sprinkle capers over top of medallions. Pour sauce over chicken and serve immediately.

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