Saute chicken as in step 1 of Provencal Saute recipe. Pour broth, vinegar, and lime juice into skillet and increase heat to medium-high. Deglaze skillet by heating liquid to boiling and scraping loose browned bits on bottom of pan. Add scallions, cumin, and chili powder; cook, stirring frequently, until thickened. Season with salt and pepper. Spoon sauce over chicken. Combine tomatoes and jalapeno pepper and spoon over sauce. Sprinkle with peanuts and coriander. Serve hot. Nutritional value: 261 cal, 22 g pro, 13 g fat, 14 g carb, 219 mg sod chick 30