Rinse the chard well, drain a little bit. Cut the stems diagonally about 3 cm long pieces, superimpose the leaves and cut into coarse pieces with three cuts.
Fry the pancetta in a little olive oil until crispy, remove and drain on kitchen roll. Brown the pine nuts lightly in the frying pan, remove and set aside. In the frying fat, first sauté the chard stems for about 3-4 minutes over medium heat, then add the leaf pieces while they are still wet and briefly fall together while stirring. Season with salt and enough black pepper. Lift out the vegetables and divide evenly among plates.
Again heat a tiny bit of olive oil in the frying pan and sauté the chanterelles in it, season with salt and season with pepper. Extinguish with a little balsamic vinegar and a dash of white wine and fry gently for 8-10 minutes, the liquid should have evaporated by the end. Finally, add a little bit of cooked balsamic vinegar to the frying pan and coat the chanterelles with it by shaking them.
Place the mushrooms on the chard, sprinkle with pancetta, pine nuts and some parmesan shavings and serve.
Serve with crusty baguette.
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