One problem you have with Chanterelle is that they tend to have their fins stuck full of sand grains. Though a very tasty mushroom, this sometimes turns people off from picking and cooking them.
On a German cook show I saw this neet trick. The cook rinsed the mushrooms once under cold water and then very lightly sprinkled them with flour. After that rinsed them again and then carefully dried them with a paper towel. All the sand grains had been washed away with the flour.
It is also important to dry the Chanterelle right after washing and then cook them as quickly as possible, so they do not become soggy!