lemon pepper chicken with capers

1/3  cup		flour
1  teaspoon		tarragon
1  teaspoon		Garlic Powder
1  lb.		boneless, skinless chicken
3		pams
1/4  cup		chicken broth
1/4  cup		lemon juice
1  tablespoon		capers, drained

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1 Combine flour, tarragon and garlic powder in small bowl.
2 Cut each chicken breast into 3 to 4 strips. Coat chicken with 3 tablespoons of flour mixture.
3 Cover large skillet bottom with pam and ; cook chicken until no longer pink in the center on medium heat, turning once.
4 Whisk broth into remaining flour mixture until well blended.
5 Add broth, lemon juice and rinsed capers to skillet; bring to a boil, stirring until thickened. Serve immediately with rice and veggies.