Chicken With Mustard Greens, Olives, And Lemon

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2 tablespoons olive oil

6 bone-in, skinless chicken breast halves, halved crosswise

Coarse salt and ground pepper

1 medium red onion, halved and thinly sliced

4 garlic cloves, smashed

1 cup dry white wine, such as sauvignon blanc or pinot grigio

1 1/2 pounds mustard greens (about 2 bunches), stalks removed, leaves coarsely chopped

1 tablespoon lemon juice, plus lemon wedges, for serving

1/2 cup pitted kalamata olives

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