Microwave Spanish Chicken

• 1 (10 oz.) pimiento stuffed olives, drained
• 8 oz. fresh mushrooms, sliced
• 4 whole boneless chicken breasts, split and skin removed
• 2 slices bacon, cut up
• 1 Tbsp. all-purpose flour
• 3/4 c. red wine
• 1/2 tsp. salt

1. In a 13 x 9-inch baking dish, layer olives, mushrooms and chicken breasts.
2. Set aside.
3. Place bacon in a 2-cup measure. Microwave on High 1 1/2 to 3 minutes, or until crisp.
4. Remove bacon with slotted spoon.
5. Blend flour into bacon drippings.
6. Stir in wine and salt.
7. Microwave at High for 1 to 3 minutes or until thickened.
8. Add bacon.
9. Pour over chicken.
10. Cover with wax paper. Microwave at High 8 to 11 minutes or until chicken is no longer pink, rearranging chicken once.
11. Let stand 5 minutes.
12. Serves 6 to 8.

pimiento, fresh mushrooms, chicken breasts, bacon, flour, red wine, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=183223 (may not work)