Step 1:- Brown the chicken with 15g of butter for about 6 minutes and set aside.
Step 2:- In the same pan, brown the potatoes, carrots, leek and garlic, adding the remaining butter.
Step 3:- Add broth, water and mustard. Bring to a boil, then cover and simmer over medium heat for 8 minutes.
Step 4:- Add chicken and beans. Cover and continue cooking for 6 to 8 minutes.
Step 5:- Stir in peas and reheat for 1 minute.
Step 6:- Divide chicken, vegetables and broth among your bowls.