Pork fillet in chanterelle cream sauce

Ingredients for 2 servings:

• 350 g pork fillet(s)
• 200 g chanterelles
• 1 onion(s)
• 4 stalks of parsley
• 4 tbsp oil
• 50 ml white wine
• 150 ml cream
• 1 tsp thyme, dried
• some salt
• some pepper
• some lemon juice
• 2 tsp sauce thickener, light

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Clean the chanterelles. Peel and dice the onion. Rinse the parsley, shake it dry, and chop the leaves. Rinse the pork fillet, pat it dry, slice it, and season it lightly with salt. Heat 2 tablespoons of oil in a pan and fry the meat slices on both sides until light brown. Then remove the meat. Fry the chanterelles with 2 tablespoons of oil in the frying pan juices over high heat for about 1 minute. Add the diced onion, fry briefly over medium heat, and deglaze with the white wine. Pour in the cream and bring to a boil. Season to taste with salt, pepper, lemon juice, and dried thyme. Then thicken the sauce with 1 to 2 teaspoons of light sauce thickener. Add the meat slices, including any juices, to the sauce and heat through. Sprinkle with the parsley. Serve with fresh baguette. If children are eating with you, simply replace the white wine with meat broth.