Chicken with Chunky Tomato Sauce

the goods:

1 (22 oz) pkg. frozen mashed potatoes (I made my own smashed potatoes)

3-4 chicken breasts

1 T. Cavender's Greek seasoning

2 T. EVOO

2 medium zucchini

1/2 c. onion, diced

1 (14.5 oz) can Hunt's fire-roasted tomatoes with garlic, undrained

2 T. cold butter, cut up

1 T. red wine vinegar

1/4 tsp. salt

1/4 tsp. pepper

Prepare mashed potatoes . Keep warm.

Meanwhile, sprinkle chicken with Greek seasoning. Cook chicken in hot oil in large skillet over medium-high heat 7-8 minutes on each side or until done. Remove from skillet, and keep warm.

Reduce heat to medium. Add zucchini and onion to skillet, and saute' 2-3 minutes or until tender. Add tomatoes, and cook, stirring often, 7-10 minutes or until slightly thickened. Remove from heat, and stir in butter and next 3 ingredients.

Serve chicken over potatoes. Spoon sauce over chicken and potatoes. Serve immediately.