Chicken Breasts With Tarragon-Caper Sauce

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4 (6-ounce) skinless, boneless chicken breast halves

2 teaspoons olive oil

1/2 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon minced shallots

1 cup fat-free, less-sodium chicken broth

1 teaspoon cornstarch

2 tablespoons capers

3 tablespoons fresh lemon juice

2 teaspoons chopped fresh tarragon

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