Start the potatoes. Cut into bite-sized cubes and place in a pot with water and a dash of salt. Bring to a boil, and cook the potatoes for 10-15 minutes until fork tender. Drain, and add the butter, cream, milk, and a sprinkle of salt and pepper. Using a potato masher or a sturdy spoon, smash the potatoes until creamy. Add more milk if needed to to thin out the potatoes.

While the potatoes are working, start the pomodoro sauce. Add the zucchini with a drizzle of olive oil to a large skillet over medium-high heat, and cook until browned on both sides but still firm on the inside, about 7 minutes. Remove the zucchini to a plate and set aside. To the same skillet, add the onion, garlic, crushed red pepper, and salt. Stir for 3 minutes until fragrant and the onion is translucent. Add the tomatoes and sugar and let simmer for 10-15 minutes. Right before serving, add the cream and zucchini back to the sauce and adjust seasoning.

While the tomato sauce is simmering, heat a skillet to medium-high heat with the butter for the chicken. When the butter foams, sprinkle chicken with salt and pepper and cook chicken on both sides until golden and cooked through, about 10 minutes total.

To serve, make a bed of the mashed potatoes, then top with some of the zucchini sauce. Thinly slice the chicken and serve over the rest of the meal.