Over high heat in a non-teflon skillet, heat 1 tbs olive oil and brown chicken 2 to 3 minutes per side. Remove to a platter. For the pan salsa: Add the margarine, if desired, and saute onions and corn for about 1 minute scraping up browned bits from the chicken. Add chicken broth or wine, chili powder and cilantro and saute another minute or so. Arrange chicken on platter topped with the pan salsa. Serves 6. (Also try cumin in the salsa. How much?) chick 70