Simmer for 5 mins until smooth and velvety. Season with a splash of lemon juice, some salt, pepper and the nutmeg. Stir the chicken into the sauce along with the peas and cooked carrots. Gently heat for a few minutes before serving. Sprinkle over the parsley and serve with rice and the reserved vegetables, if you like.
This recipe has been provided by Das Kochrezept and not been re-tested by us.