Chicken in Emmentaler Sauce

How to prepare chicken in emmentaler sauce

1. Cut the chicken into cubes. Chop the onion. Cut the cheese into small cubes or grate it.
2. Mix the flour with salt and pepper in a bag. Put the chicken in the bag and shake well until all cubes are coated.
3. Heat 1 tablespoon of oil (or butter) at a time in a frying pan and fry the chicken (shaken off of excess flour) in two batches, until nicely browned on both sides. Remove the meat from the pan.
4. Heat the last tablespoon of oil and sauté the onion until softened. Add the wine and let it boil until almost completely evaporated.
6. Add the chopped thyme, cream and milk/broth/water and simmer over low heat for about 15 minutes, adding the chicken as well. Check that the chicken is cooked after this time and that the sauce hasn't reduced too much. If it has reduced too much, add a little more milk/broth/water. Season with salt if needed.
7. Add the cheese in 2 batches, stirring after each until completely melted.
8. Serve warm.

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