PAN SEARED LEMON CHICKEN A HEALTHY LIFESTYLE MEANS EATING BETTER
Thank you to all of our sponsors at our recent 5K we raised over $13,000 and the sponsors are as follows:
Piazza Honda Family and Cosmetic Dentistry: David Freilich, DMD National Realty Corporation Brinker and Simpson Springfield Ford Lincoln
Conicelli Toyota of Springfield Craft Beer Store Springfield Pappou’s Pizza Pub Pryme Design GIANT Springfield ACME Clifton Heights ACME Media Awards Connection Inc Krispy Kreme Karen Jeffry/Jenni Roman Scott Pimonte DJ Starbucks
Thank You to all of our more than 100 runners and walkers who made generous donations as well as Nans Team, the Advance team bake sale and most of all the Maugeri Family! We can’t wait till next year!
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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 lowandsimmeruntil thechicken iscooked through,about4minutes.Transfer thechicken toawarmedplatter.Seasonsaucewithsaltandpepperandspoon over the chicken. Garnish with the remaining 1 tablespoon chopped fresh dill.
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