Newsletter - April 2015

A Note from your
CMSA Mid-TN President

       Happy April everyone, I trust all had a wonder and blessed Easter. I am looking forward to seeing you all in the next lunch and learn April 15,2015 and trust that you have been enjoying the speakers. We are fortunate that we have been able to accommodate this every month and I want to thank all of our sponsors that for all of their participation. We wouldn’t be as successful if not for them. Speaking of sponsors, I am pleased that we are having more and more interest in becoming sponsors for our organization, keep up the good work marketing our product. Keep talking us up to individuals to join CMSA and come to the lunch and learns.
        I hope you are all taking advantage of our web site for education opportunities. National CMSA coming up June 23-26,2015 potential for 16.5 CMCEUs, visit CMSA.org. Life Care Centers of America presenting a luncheon at Ruth’s Chris Steak House Tuesday April 28,2015 For more information, please contact Valerie Jones at (931) 434-1407, one CMCEU. Also look on our web site for employment opportunities.

Kathern Demicell, RNCCM
Middle Tennessee CMSA Chapter

Thank You to our
CMSA Sponsors!

The Middle TN Chapter of CMSA will hold its monthly meeting on

Wednesday, April 15, 2015
from 11:30 – 12:30

Lunch & Learn sponsored by: Hill-Rom
Presenter: Mark Nystrom, Hill-Rom's Respiratory Educator

RECIPE OF THE MONTH

Healthy Dinner: Lemon and Dill Chicken Recipe

This Lemon and Dill Chicken recipe is an easy, healthy dinner that's low-calorie. This easy lemon chicken recipe simply sautes chicken breasts with a quick lemon-dill pan sauce. This quick lemon chicken recipe is ready in 30 minutes and cooks in one pan.

4 servings | Active Time: 30 minutes | Total Time: 30 minutes

Ingredients

• 4 boneless, skinless chicken breasts, (1-1 1/4 pounds)
• Salt & freshly ground pepper, to taste
• 3 teaspoons extra-virgin olive oil, or canola oil, divided
• 1/4 cup finely chopped onion
• 3 cloves garlic, minced
• 1 cup reduced-sodium chicken broth
• 2 teaspoons flour
• 2 tablespoons chopped fresh dill, divided
• 1 tablespoon lemon juice

Preparation

1. Season chicken breasts on both sides with salt and pepper. Heat 1 1/2 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 1 1/2 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.

Nutrition Per serving : 173 Calories; 6 g Fat; 1 g Sat; 4 g Mono; 64 mg Cholesterol; 3 g Carbohydrates; 24 g Protein; 0 g Fiber; 236 mg Sodium; 219 mg Potassium