Heat a large skillet to medium heat. Melt the butter and add the thinly sliced onions, reduce the heat to medium low.

Add a pinch of salt to the onions and stir occasionally. Caramelizing onions does take some time. Allow at least 10 minutes for this step. As the onions cook moisture will evaporate from the pan and the onions will begin to reduce and turn golden brown. If your onions are turning crispy, or cooking too quickly reduce the heat.

While the onions are caramelizing, cut the chicken breast into small cubes. Season the chicken with the minced garlic, Italian seasoning, salt and pepper.

When the onions have softened and are golden in color remove them from the pan. In the same pan add the chicken (add 1 tablespoon of olive oil to the skillet if needed) and cook the chicken 2-3 minutes on each side, just long enough to get good color and add flavor to the chicken.

Add the cooked onions to the skillet alongside the chicken. Pour in the beef broth and red wine. Increase the heat to medium high and bring the mixture to a simmer. Allow the mixture to simmer uncovered, stirring occasionally for about 5 minutes.

When the sauce has reduced by half reduced by half and has thickened slightly, add the shredded cheese to the skillet and cover. Reduce the heat to low and allow the dish to cook 4-5 more minutes until the cheese has melted completely. If you would like you can pop the dish under the broiler to brown the cheese.