Marinate the chicken for 1-2 hours in the wine with white and black pepper, salt, garlic powder and olive oil. Then, with the marinade, put them in a greased oven dish and bake.
In a pot on the stove, heat the cooking cream with a little salt. Once it starts to boil, add the grated emmental cheese, parmesan and blue cheese. Stir for 30 seconds, remove it from the heat. Add the nutmeg and chopped fresh dill.
Serve each chicken portion topped with the four cheese sauce.