Heat 1 tsp of oil in a large nonstick skillet over medium high heat and add chicken, cook 4 minutes, turn and cook 3 to 4 minutes until golden brown. Set aside on a dish.
Add remaining teaspoon of oil and scallions and cook over medium heat 2 to 3 minutes.
Add garlic and cook 1 minute. Add tomato, season with salt and cook 3 to 4 minutes until soft and thickened.
Add the broth, mix and return the chicken; cover and simmer 1 to 2 minutes to loosen the sauce.