Pan Roasted Chicken with spicy (or not spicy) sauce

Standard

4 boneless chicken thighs or 2 boneless breasts
1 onion sliced
1 bunch mustard greens chopped (or collard greens or turnip greens)
1/2 stick butter cut into Tbsp pieces
1/2 cup asian BBQ/Mother sauce
Sriracha (if desired)
1 Jalapeno,seed removed (if desired)

You will need 2 saute pans,one for the chicken,one for the greens.
in one pan melt 1 tbsp butter. start sauteing the chicken
in the other pan melt 1 tbsp butter and start sauteing the onion
when the onion is starting to turn translucent add the greens and the jalapeno (is desired)
saute until greens are tender and divide onto plates.
meanwhile the chicken should be fairly close to being done. when its almost done add the BBQ sauce,the butter and the sriracha if desired
when the butter is melted turn the heat off and tranfer the chicken to a cutting board.
cube the chicken and return it to the sauce to coat.
serve the chicken over the greens and pour the sauce over the entire dish

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