Apple Cider Vinegar Braised Chicken + Collards

1 Pat chicken dry
2 Generously season chicken breasts with salt and pepper
3 Heat a large frying pan to medium-high
4 Once hot, add ghee or butter and olive oil to pan
5 When ghee/butter and oil is hot add chicken breasts skin side down and cook for 5 minutes
6 Carefully spoon butter/oil over chicken and continue to baste every minute
7 Flip chicken and cook on other side
8 Continue to carefully spoon butter/oil over chicken and baste every minute
9 Cook chicken approximately another 5 minutes until internal temperature reaches 165* (depending on thickness of chicken breasts, it may take longer than 5 minutes)
10 Once cooked through and chicken reaches an internal temp of 165*, remove chicken breasts and set aside
11 Turn heat down to medium
12 Add chopped shallots to the pan with the chicken drippings and cook for about one minute
13 Add garlic to pan and cook an additional minute, careful not to burn
14 Once tender and golden add 2 Tbsp. of apple cider vinegar to pan to deglaze, gently and scraping the pan
15 Add collard greens to pan and toss thoroughly
16 Season with 1/2 tsp. of salt
17 Cook until collard greens have wilted down to desired consistency (about 5 minutes) and add additional 1 Tbsp. of apple cider vinegar
18 Toss ot coat
19 Salt to taste if necessary
20 Serve collard green alongside of chicken breasts