Adapted from Epicurious.com
1 1/2 Tbsp butter, room temperature, divided
1/4 tsp finely grated orange peel
1 Tbsp extra-virgin olive oil, divided
2 skinless boneless chicken breast halves
2 Tbsp chopped shallots
2 medium red beets with greens, greens stemmed and coarsely chopped, beets peeled and coarsely grated
2 tsp Sherry wine vinegar, divided
1/3 c water
Combine 1 Tbsp of butter and orange peal in a small bowl. Add salt and pepper to taste.
In a medium skillet heat 1/2 Tbsp oil over medium-high heat. Season chicken breasts with salt and pepper. Place in hot skillet and cook on each side until golden brown. Place one chicken breast in the center of each plate. Tent with foil to retain heat.
Melt 1/2 Tbsp butter with 1/2 tsp oil in same skillet over medium-high heat. Add shallots and sauté until tender, about 1 min. Add beet greens to skillet and toss. Cook for about 2 mins. Add 1 tsp sherry wine vinegar, stir for 30 seconds. Add salt and pepper to taste.
Place greens alongside chicken and cover with foil to keep warm. Add grated beets and 1/3 c water to same skillet. Cook 2 mins covered, stir occasionally. Uncover and cook until beets are tender and water has nearly evaporated. Stir often. Add 1 tsp of vinegar and stir for 30 seconds. Season to taste with salt and pepper.
Spoon beets onto plates, top chicken with orang butter and serve.