Ingredients
1/3 cup flour
1 teaspoon Spice Islands Tarragon
1 teaspoon Spice Islands Garlic Powder
1 pound boneless, skinless chicken breasts
1 tablespoon Mazola Corn Oil
1 can (10.75 ounces) condensed chicken broth
¼ cup lemon juice
1 tablespoon sugar
1 tablespoon capers, drained
Preparation
Combine flour, tarragon and garlic powder in small bowl.
Cut each chicken breast into 3 to 4 strips. Coat chicken with 3 tablespoons of flour mixture.
Heat oil in large skillet over medium-high heat; cook chicken until no longer pink in the center, turning once.
Whisk broth into remaining flour mixture until well blended. Add broth, lemon juice, sugar and capers to skillet; bring to a boil, stirring until thickened. Serve immediately.
