Body
2 tablespoons olive oil 2 pounds chicken breast, boneless and skinless, split in half lengthwise 1 teaspoon of salt, plus more, to taste ¼ teaspoon black pepper, plus more, to taste 4 large yellow onions, sliced ¼ inch thick 4 garlic cloves, finely minced. 1 tablespoon arrowroot starch 1 cup low-sodium chicken broth or stock ½ teaspoon fresh thyme, chopped, plus more, to taste and for garnish 8 ounces of Gruyere cheese, shredded DIRECTIONS 1.