Zucchini Pancakes With Chicken Sauce
Serves: 3
Leila Emmerich
1 January 1970
Based on User reviews:
55
Spice
46
Sweetness
50
Sourness
44
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 tbsp
Margarine1 cup
Onion (chopped)1 cup
Celery (sliced)1 cup
Milk2 cups
Cooked Chicken (diced)1 cup
All-Purpose Flour2 tbsps
Shredded Parmesan Cheese1 tsp
Dried Parsley1 tsp
Chives (dried)Directions:
1
Melt 1 tablespoon margarine in a saucepan over medium heat; cook and stir onion and celery until tender, about 5 minutes
2
Stir cream of chicken soup and milk into the skillet until well mixed
3
Add cooked chicken and simmer until hot
4
Cover and keep warm over low heat until ready to use
5
Stir eggs, flour, Parmesan cheese, parsley, chives, and zucchini together in a large bowl
6
Melt remaining 1 tablespoon margarine in a large skillet over medium-high heat
7
Place 1/4 cup scoops of the zucchini mixture in the skillet in batches, flattening each mound slightly to form a pancake
8
Pan-fry until golden brown, 5 to 6 minutes per side
9
Spoon chicken sauce over zucchini pancakes to serve