Mushroom salad with chicken breast and quail eggs

This culinary recipe is the dream of lovers of hearty, but not very greasy food. I usually make mushroom salad with chicken breasts for lunch, since mushrooms, with the exception, perhaps, of champignons, are quite heavy for breakfast.
First I wash the mushrooms, then dry them with a towel and cut them. I recommend tearing chanterelles from the recess in the hat. Sliced and torn mushrooms sprinkle with lemon juice, so as not to darken. Next, I take up the chicken breast fillet, cut it into small cubes. Then fry the cubes of chicken breast in a minimum amount of melted butter. If desired, melted butter can be replaced with 1 tablespoon of any vegetable oil. When the cubes of chicken breast are fried on all sides, add finely chopped onions and carcass until the onion becomes transparent. When the onion reaches transparency, I put porcini mushrooms and chanterelles with champignons in the pan. I stew it all together for a few minutes, then add low-fat sour cream. Now I season all this with white wine, salt, pepper, grated nutmeg. After a while, when the wine evaporates, I remove the mushrooms from the fire and mix chopped greens with them. I put the salad in a transparent bowl and decorate it with quail eggs.