Heat the butter and oil in a large ovenproof frypan. Fry chicken in batches for 10 minutes or until browned. Keep warm.
Drain the pan leaving 1 tablespoon of pan juices. Sauté the carrots and onions for 3 minutes then add the wine and simmer until reduced by half.
Add the stock, mustard, herbs, seasonings, potatoes, peas, chicken and juices to the pan. Simmer, covered, for 25 minutes or until chicken is cooked through and potatoes are tender. Stir though the PHILLY and parsley. Sprinkle over the cheese.
Place under a preheated grill and cook for 5 minutes or until browned and bubbling. Spoon chicken and vegetables onto serving plates and serve with crusty bread. Serve immediately.
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