Melt butter in a large frypan over medium high heat. Cook chicken breasts turning occasionally and reducing heat when necessary, 5 minutes per side, or until no longer pink in center and juices run clear.
Add thyme, rosemary, garlic, black and green olives, mushrooms, cocktail onions and chicken stock to the frypan. Cover and simmer for 30 minutes or until chicken is cooked to desired tenderness.
Stir in potatoes, peas and wine. Cover and continue simmering another 20 minutes, stirring occasionally, or until potatoes are tender. Season to taste with salt and pepper and serve.