Heat oil in a large skillet over medium-high heat.
Season chicken evenly with 1 teaspoon salt and pepper. Add chicken to pan; sauté 4 minutes on each side or until browned.
Remove chicken from pan. Add okra to pan; cook two minutes. Stir in okra, broth, tomatoes and sugar; bring to a boil.
Gently place chicken in tomato mixture. Reduce heat, and simmer 20 minutes or until chicken is done, stirring occasionally.
Remove about 1/4 cup hot broth from pan; stir vinegar and flour into broth mixture.
Return broth mixture to pan; bring to a boil. Cook 1 minute or until sauce is slightly thick.