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.