Bring a pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain.

In a small saucepan heat butter and milk over low heat until butter is melted. Mash potatoes and slowly blend milk mixture into potatoes until smooth and creamy. Season with salt and pepper to taste.

Using a sharp knife, cut the chicken breasts in half horizontally. You want to end up with 4, equally thin, chicken cutlets. Paper towel dry the chicken. In a large bowl, combine flour, salt, and black pepper until well combined.

Coat the chicken breasts in the flour mixture and set aside.

Heat 1 tablespoons of butter in a large skillet over medium-high heat. Once the skillet is hot, place flour 2 coated chicken breasts in the skillet and cook for 3 minutes on each side, until golden brown on both sides and cooked through. Remove chicken from pan and set aside. Repeat the step for second batch.

Heat butter in a large skillet over medium-high heat. Add in garlic and saute until fragrant.

Add zucchini and saute 2 minutes. Add in tomatoes then season with salt and pepper to taste. Cook until zucchini is tender for about 3-5 minutes.

Serve pan fried chicken with mash potatoes and sauteed vegetables.