Finely dice the onions and sauté in the pan in hot butter. Add the cleaned and roughly chopped chanterelles to the pan. Season with paprika, nutmeg, salt and pepper. Deglaze with wine, add cream and reduce everything until creamy. Chop the parsley and add to the sauce (put three tablespoons of chopped parsley aside).
Cut strips of turkey fillet, season with salt and pepper, fry in a pan with sunflower oil.
In a deep plate, place the mushrooms at the bottom, arrange the meat on top and sprinkle on top of some chopped parsley.
Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.