Alotizzip Lemon Chicken & Potatoes

I parsed this together after tasting something like it on a buffet at a small "mamma & pappa" restaraunt in town. I don't have a formal recipe and have no doubt that I use varying amounts of everything each time I make it. The amount of artichoke brine and lemon juice used are completely up to the dish's audience- sometimes you're feeling sour, sometimes you're not!

• Ready In: 45 mins
• Serves: 4

Ingredients

• 4  boneless skinless chicken breasts
• 1 (14 1/2ounce) 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

Directions

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