Mom used to make a really tasty, rich dish she calls "Chicken à la King." Basically, it was sautéed morsels of chicken in a basic white bechamel with peas (and sometimes carrots), served in vol-au-vents shells.
I'd like to make something similar for the two of us, but perhaps with some improvements.
Please dive in and give me any suggestions you might have. Sautée some shallot in butter before adding the chicken? Make a white wine, tarragon and cream sauce instead of a roux? What about mushrooms? I've got some great dried mushrooms I could rehydrate and use. I'm open to new ideas, too.