Rinse and dry the chanterelles. Cut large mushrooms into two or three parts, leave smaller mushroom whole.
Cut the onion into small cubes, chop the garlic very finely.
Heat the butter (or oil) in a large frying pan, add the onion, and cook over low-medium heat for about 5 minutes until translucent. Add the garlic and cook for another minute. Move the onions and garlic to the side of the pan and increase the heat to high.
Add the chanterelles and cook over high heat for 2 minutes. Add flour and cook for 30 seconds.
Add the cream, broth, Worcestershire sauce, and cook for another 2 minutes.
Take the pan off the heat. Season with lemon juice, salt, and pepper. Stir in chopped parsley.
Enjoy!