Soak the dried winter chanterelles in cold water for about 2-4 minutes. They absorb water very fast. In case they still seem dry, let them soak until completely rehydrated. Discard the water.
Melt butter in a saucepan over medium-high heat.
Add shallot and garlic and sauté for 1 minute. Add the winter chanterelles and sauté for 3-4 minutes.
Add white wine. Stir for 1 minute or until mostly evaporated. Then add the chicken stock. Let it simmer for 3-4 minutes.
Add heavy cream and let simmer until thickened. Taste with salt and pepper.
Optional: Add cornstarch to thicken the sauce a bit more.