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1
Start the potatoes.
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2
Cut them into bite-sized cubes and place in a pot.
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3
Cover with water and add a dash of salt.
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4
Bring to a boil, and cook the potatoes for 10-15 minutes or until fork tender.
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5
Drain, and add the butter, cream, milk, and a sprinkle of salt and pepper.
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6
Using a potato masher or a sturdy spoon, smash the potatoes until creamy.
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7
Add more milk if needed to to thin out the potatoes.
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8
While the potatoes are working, start the Pomodoro sauce.
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9
Add the zucchini and olive oil into a large skillet over medium-high heat, and cook until browned on all sides but still firm on the inside, about 7 minutes.
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10
Remove the zucchini to a plate and set aside.
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11
Into the same skillet, add the onion, garlic, crushed red pepper and salt.
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12
Stir for 3 minutes until fragrant and the onion is translucent.
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13
Add the tomatoes and sugar and let the mixture simmer for 10-15 minutes.
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14
Right before serving, add the cream and zucchini back to the sauce and adjust seasoning.
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15
Allow it to heat through.
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16
While the tomato sauce is simmering, work on the chicken.
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17
Heat a skillet to medium-high heat with the butter.
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18
When the butter foams, sprinkle chicken with salt and pepper and add it into the skillet.
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19
Cook chicken on both sides until golden and cooked through, about 10 minutes total.
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20
To serve, make a bed of the mashed potatoes, then top with some of the zucchini sauce.
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21
Thinly slice the chicken and serve over the rest of the meal.
