Heat a skille over medium heat.  Add the butter.  Once it begins to foam add the garlic and lightly brown.  Do NOT let it burn. Remove and set aside.  Season the chicken with salt and pepper, and saute on both sides until golden brown.  Remove and set aside, keeping warm.  Add the onion, cloves and bay leaf to the skillet.  Cook, stirring to soften the onion.  Return the chicken nd garlic to th skillet.  Drizzle with the wine or stock.  Reduce heat to low, cover and simmer for 15 to 20 minutes.  Remove the chicken and keep warm while you make the sauce.  Increase the heat to medium, cook and stir the pan juices util reduce to about 120ml/1/2 cup.  Discar the cloves and bay leaf.  Add the sour cream.  Cook just to warm through.  Serve the chicken with the sauce spooned over top.