Ingredients

• 1/4 cup butter or margarine
• 6 (6 ounce) boned, skinned chicken breast halves
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1 1/2 teaspoons minced fresh garlic
• 1 cup pitted ripe olives, drained
• 1 cup pimiento-stuffed green olives, drained
• 1/2 pound fresh mushrooms, sliced
• 1 cup frozen pearl onions, thawed and drained
• 1 cup chicken stock or canned low-salt broth
• 3 medium potatoes - peeled and cubed
• 1 (16 ounce) package frozen green peas, thawed and drained
• 1/4 cup dry white wine
• salt and pepper to taste