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In a 3-quart saucepan over medium heat, combine the chicken broth, 2 tablespoons of the butter, and 2 teaspoons of the dill.
Once the liquid gets hot, add the pearl onions and peas.
Cook and stir for 5 minutes until well coated and thickened slightly.
Add the watercress, remaining butter, and dill; season with salt and pepper.