Pan-Fried Chicken Breasts With Braised Winter Greens

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2 garlic cloves

1 bunch Swiss chard or other winter greens

2 teaspoons extra virgin olive oil + 2 to 3 tablespoons olive oil for sauteing the chicken

1/2 cup low-salt chicken broth

4 skinless boneless chicken half-breasts (4 to 5 ounces each)

Salt and freshly ground pepper to taste

2 teaspoons sherry vinegar or red wine vinegar

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