Alotizzip Lemon Chicken & Potatoes

• 4 boneless skinless chicken breasts
• 1 (14 1/2 ounce) can artichoke hearts, in brine
• 2 tablespoons small capers
• 3 -4 white potatoes, peeled
• 3 -4 garlic cloves, sliced thinly
• 5 -6 white mushrooms, slicked thinly
• 1 lemon, halved
• olive oil
• freshly cracked pepper, to taste
• gray sea salt, to taste
• pecorino romano cheese, to taste

1. Slice chicken breasts into strips and litely brown in olive oil along with garlic and sea salt.
2. Halve potatoes lengthwise and then slice thinly.
3. Add to pan and allow to soften a bit.
4. Add more oil if necessary to prevent ingredients from sticking.
5. Cut artichoke hearts into desired size and add to pan along with desire amount of brine.
6. Add mushrooms and capers.
7. Cover and let simmer until chicken is done and potatoes are almost soft.
8. Squeeze lemon juice over all, then slice thinly and add to pan.
9. Cover and simmer another 5 minutes or until potatoes are desired consistency.
10. Crack pepper over all, sprinkle with cheese, and serve immediately.

chicken breasts, hearts, capers, garlic, white mushrooms, lemon, olive oil, freshly cracked pepper, salt, pecorino romano cheese

Taken from www.food.com/recipe/alotizzip-lemon-chicken-potatoes-277720 (may not work)