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Wine, Bourbon and Beer Oh My! Applebees Spirited Menu

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chicken and portebellos

Have you been into Applebee’s lately?

Applebee’s has launched its “Spirited Cuisine” menu – three dishes inspired by cooking down wine, bourbon and beer to release new, delicious and unique flavors.

I gathered my family up for a nice dinner out.

The menu looked amazing and it was so hard to choose between the three new entrees:

Sizzling Double Barrel Whisky Sirloins

Napa Chicken & Portobellos

Brew Pub Pretzels & Beer Cheese Dip

chicken dinner

The Napa Chicken & Portobellos dish is one of Applebee’s many dishes under 550 calories. My plate consisted of a chicken breast topped with portobello mushrooms and onions that are smothered in a rich red wine sauce and Parmesan cheese. The chicken was served over sautéed zucchini, mushrooms, roasted red pepper, red onion, and crispy red potatoes.

My first impression made me think this dish looked a little small, however; once I moved the chicken there was a mountain of veggies that were covered in the same wine sauce. This dish was very tasty and left me wanting more.

While these techniques are commonplace at some high-end restaurants, you don’t have to break the bank or your waistline to experience them.

Chef Michael shares a few key points to consider when cooking with wine, bourbon and beer, and how he incorporated these techniques into the Applebee’s new Spirited Cuisine.

 

french fries and ranch

We love our local Applebee’s! All of the waiters and waitresses act like they have known you for years, are so friendly, and help to make my kids as happy as can be.

I tweeted a picture of Andrea and her Applebee’s #crackfries addiction with ranch and it was so fun to see them respond so quickly.

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chocolate dessert

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Find a local Applebee’s and hop in to try out the new Spirited menu now through December 31st

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About the author

Amanda

Hi! I'm Amanda, a Kansas City Lifestyle Blogger, mom of two little people, social media addict, travel junkie with a slight obsession to baking and fitness.

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