Chute, O'Malley, Knobloch & Turcy - January 2020


Fighting for Our Clients’ Access to Medical Treatment

Unlike many other states, Illinois laws give injured workers preference in choosing their medical provider. This was a hard-fought battle at one time. Can you imagine putting your life in the hands of a doctor chosen by an insurance company that is always going to do whatever they can to cut costs? It’s a scary prospect. Fortunately, we have long enjoyed the right to choose out own treaters. Unfortunately , one of the concessions made in the years since has been shifting decision-making power for medical access into the hands of the insurance company. Now, quite often, a doctor outside of the state of Illinois with only a review of your medical records at his disposal is making decisions on treatment without examining or meeting the injured worker. They make decisions from surgery to physical therapy and everything in between. You are entitled to 100% of your medical care needs in a workers’ comp case, and if an insurance company is trying to put up roadblocks, we’ll help you fight them. We are here to make sure you are made whole again. If you or a loved one is being denied or delayed medical care by the insurance company, contact our law firm now and let our experienced, compassionate team fight this fight for you.

There’s a constant battle we face in workers’ compensation cases in Illinois: maintaining our clients’ access to medical care.

According to workers’ comp law in Illinois, an injured worker is entitled to reasonable and necessary medical treatment. But who’s to say what’s reasonable and necessary? In the past, it was the doctor’s opinion that counted. In the last 10 years, however, the statute was amended, and the weight of answering that question lies heavily in the hands of the insurance company.



Inspired by Nom Nom Paleo


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1 cup chicken broth 8.5 oz coconut milk

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2 tbsp coconut oil

4 leeks, white parts only, thinly sliced 6 cloves garlic, minced

Kosher salt

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Freshly ground black pepper

1 28-oz can roasted and diced tomatoes (Muir Glen Organic is a good brand)

Directions 1. In a skillet over medium heat, sauté leeks in coconut oil until softened and translucent, about 7–10 minutes. 2. Add garlic and sauté for another 30 seconds. Remove from heat. 3. Meanwhile, in a blender, purée entire can of tomatoes, including juice, until smooth. 4. Add sautéed leeks and garlic and purée again. 5. Transfer purée to a saucepan and add chicken broth and coconut milk. Bring to a boil, then drop to simmer and cook for 10 minutes. 6. Add salt and pepper to taste. Serve.


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