Dust the chicken breasts with the seasoned rice flour and shake off any excess. Heat a little oil in a large, heavy-based frying pan and fry the chicken breasts until golden-brown on all sides. Remove and set aside.
Add a little more oil to the pan and fry the vegetables and bacon for 6 minutes.
Place the chicken back into the pan along with the sherry and stock. Bring to the boil then reduce the heat and simmer for 20 minutes.
Add the olives and lactose free butter and stir together until the butter melts, then stir in the parsley and serve.