Heat a large skillet over medium heat and add the butter. Once melted and bubbling, add the minced garlic and chopped shallots. Sauté for 1–2 minutes until translucent and fragrant, ensuring they do not brown.
Increase the heat slightly and add the sliced chanterelles. Sauté for 5–7 minutes, stirring occasionally. The mushrooms will initially release moisture; continue cooking until this liquid evaporates and the chanterelles develop a golden-brown, caramelized exterior.
Pour in the broth and heavy cream. Stir well to incorporate the browned bits (fond) from the bottom of the pan. Bring the mixture to a gentle simmer.
Reduce the heat to low. Simmer for 3–5 minutes, stirring occasionally, until the sauce thickens enough to coat the back of a spoon.
Season with salt and freshly ground pepper. Taste and adjust the levels as necessary to balance the richness of the cream.
Remove from heat immediately to prevent the sauce from breaking. Stir in the fresh parsley if desired and serve warm over your choice of protein or starch.
