- In a large non-stick skillet over medium-high heat, brown the chicken in 1 tbsp of butter, about 6 minutes. Season with salt and pepper. Set aside on a plate.
- In the same skillet, brown the potatoes, carrots, turnips, leek and garlic in the remaining butter. Season with salt and pepper. Add the chicken broth, water and mustard. Bring to a boil, then cover and let simmer over medium heat for 8 minutes.
- Add the chicken and green beans. Cover and continue cooking for 6 to 8 minutes or until the meat is cooked and the vegetables are tender. Add the green peas to the skillet and continue cooking for 1 minute.
- Divide the chicken, vegetables and broth among 4 shallow bowls.