Shared by Heather Anne Nicoll
Ingredients:
(I generally do about two chicken breasts, a smallish to medium sized onion, and two or three cloves of garlic, with four slices of pre-sliced cheese, when I make this. More will consistently generate leftovers.)
Instructions: Cut up the onions and garlic into smallish pieces, and start to sautee them -- I generally do this in butter with a little soy sauce and white wine, I've also done it with vinegar; the base of the cooking will influence the eventual flavour, of course. Add the chicken bits, similarly lacked into tidy bite-sized bits.
If the liquids boil away too much, add some water -- brown crackly bits are a good thing, black crackly bits less so, and one wants carmelized, not burnt. The broth that results from adding too much water soaks up well in bread, if there's bread handy, so I tend to find it better to err on the side of drowning.
When meat is sufficiently cooked through, drape a few slices of the provalone cheese over the mass and turn down the heat. The cheese will soften and melt, and flipping the mass over and making sure it's all well-mixed will generate carmelized food goo.
The goo is best eaten warm, as when it cools the cheese will resolidify and make the goo much less gooey. Cold food goo can be reheated fairly easily to restore its goo status, however.