Microwave Spanish Chicken - cooking recipe

Ingredients

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

Preparation

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