Seared Chicken & Creamy Italian Dressing

Instructions

1. Prepare the ingredients

   Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Quarter the zucchini lengthwise, then cut crosswise into 1-inch pieces. Peel 2 cloves of garlic. Roughly chop one clove. Using a zester or the small side of a box grater, finely grate the remaining clove into a paste. Halve the tomatoes. Place in a bowl; add the chopped garlic. Season with salt and pepper; stir to combine.

2. Cook & mash the potatoes

   Add the diced potatoes to the pot of boiling water. Cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the mascarpone. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper as desired. Cover to keep warm.

3. Cook the chicken

   Meanwhile, pat the chicken dry with paper towels; season on both sides with salt, pepper, and half the Italian seasoning. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board.

4. Make the dressing

   Meanwhile, in a bowl, whisk together the mayonnaise, mustard, remaining Italian seasoning, as much of the garlic paste as you'd like, 2 teaspoons of olive oil, 1 tablespoon of water, and as much of the garlic paste as you'd like; season with salt and pepper.

5. Cook & glaze the vegetables

   In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the zucchini pieces in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper; continue cooking, stirring frequently, 2 to 3 minutes, or until slightly softened. Add the seasoned tomatoes. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Add the vinegar (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until the vegetables are coated and most of the liquid has cooked off. Turn off the heat.

6. Slice the chicken & serve your dish

   Slice the cooked chicken crosswise. Serve the sliced chicken with the glazed vegetables and mashed potatoes. Top the chicken with the dressing. Garnish the vegetables with the remaining parmesan. Enjoy!