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I couldn’t imagine continuing this journey to my new normal without you all by my side! “Request is the best! The team makes you feel like family. In this fast paced world we live in they make sure to treat you as someone special. While being great coaches they also treat you with dignity and even though the pain can be tough they share their strength that makes you want to keep fighting to become the best version of your new self. No matter what Request’s Team is always there to help you through! I would like to say thanks to Marshal, Holly, Sam, Christopher, Penny, Pat and so many more for the love and strength you give to me as your patient. I love y’all and I couldn’t imagine continuing this journey to my new normal without you all by my side and in my life! Thank you all.” - Amy K. I no longer have pain in my back! “I have dealt with lower back pain for eight years. I highly recommend Josh, Alex, and Jeff! I no longer have pain in my back and I am able to enjoy the things I’ve been missing!” - Tyler B.
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PAN ROASTED LEMON CHICKEN
Ingredients • 4 boneless chicken breasts, (1-1¼ pounds) Salt & freshly ground pepper, to taste • 3 tsp extra-virgin olive oil, or canola oil, divided • 3 cloves garlic, minced
• 1 cup reduced-sodium chicken broth • 2 teaspoons flour • 2 tablespoons chopped fresh dill, divided • 1 tablespoon lemon juice
Directions 1. Season chicken breasts on both sides with salt and pepper. Heat 1½ teaspoons oil in a large heavy skillet over medium-high heat. Add the chicken and sear until well browned on both sides, about 3 minutes per side. Transfer chicken to a plate and tent with foil. 2. Reduce heat to medium. Add the remaining 1½ teaspoons oil to the pan. Add onion and garlic and cook, stirring, for 1 minute. Whisk broth, flour, 1 tablespoon dill and lemon juice in a measuring cup and add to pan. Cook, whisking, until slightly thickened, about 3 minutes. 3. Return the chicken and any accumulated juices to the pan; reduce heat to low and simmer until the chicken is cooked through, about 4 minutes. Transfer the chicken to a warmed platter. Season sauce with salt and pepper and spoon over the chicken. Garnish with the remaining 1 tablespoon chopped fresh dill.
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