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