Saute chicken as directed in step 1 of Provencal Chicken Saute. Pour broth into skillet and increase heat to medium-high. Deglaze skillet by heating broth to boiling and scraping loose browned bits on bottom of pan. Add ginger and cook stirring frequently, 2 minutes. Stir in mustards and scallions. Season with salt and pepper. Spoon sauce over chicken. Serve hot. Nutritional value: 197 cal, 21 g pro, 9 g fat, 4 g carb, 664 mg sod chick 32