So Delizioso Chicken Cutlets

Cut potatoes into ½-inch cubes. Place in a medium pot with enough salted water to cover by 1 inch. Bring to a boil and cook until tender, about 15 minutes. Meanwhile, trim and thinly slice scallions, separating greens and whites. Once potatoes are done, reserve ¼ cup cooking water, then drain.

Return pot to low heat and add 1 TBSP butter and scallion whites. Cook, tossing, until softened, 1-2 minutes. Return potatoes to pot and mash until smooth, adding reserved water as needed to loosen. Stir in cheese, then season with plenty of salt and pepper. Keep over low heat until meal is ready.

While potatoes cook, halve tomatoes. Halve, peel, and thinly slice shallot. Halve zucchini lengthwise. Scoop out seeds with a spoon and discard, then slice crosswise into ½-inch-thick half-moons. Heat a large drizzle of olive oil in a large pan over medium-high heat. Add zucchini and season with salt and pepper. Cook until just softened, 3-5 minutes. Add tomatoes, shallot, and 1 TBSP butter to pan. Cook, tossing, until softened, 2-3 minutes.

Transfer veggies to a large bowl, then wipe out pan. Heat a drizzle of olive oil in same pan over medium-high heat. Remove chicken from marinade, shaking off excess moisture. Season all over with salt, pepper, and remaining Italian seasoning. Add to pan and cook until no longer pink, 3-5 minutes per side. Remove from pan and let rest on a plate for about 3 minutes. Wipe out pan, return to medium-high heat, and stir in ¼ cup water and stock concentrate.