Add two chicken breasts sliced into strips and sauté until coloured. Add a wine glass full of Madeira and cook for a few minutes then add a 284ml pot of sour cream (or as close in volume as you can get) and the same amount of chicken stock. Season with salt and add a bay leaf then simmer until the chicken is cooked through and the sauce is reduced and thickened.
Remove the bay leaf and stir in chopped parsley (optional). Serve with rice.