Creamy Chanterelle Sauce
All-purpose mushroom sauce that can be used as an accompaniment for meats, seafood and poultry, as well as for vegetables.
Melt the unsalted butter in a large heavy skillet over medium high heat.
Add the mushrooms and the onion to the skillet. Sauté over medium-high heat until the mushrooms begin to brown and almost all of the liquid has reduced. This should take roughly 12 minutes.
Add the cream and brandy to the mushrooms. Pour in the chicken stock.
Boil this mixture until thickened almost to a sauce consistency, about 8 minutes.
Season to taste with salt and pepper and sprinkle with parsley.