Rinse and pat dry chicken breast; sprinkle with flour.
Melt butter in large skillet; saute chicken until golden on both sides (15 minutes total.)
Add consomme, simmered covered about 45 minutes. Stir in sour cream, salt and pepper. Simmer ten minutes longer.
Remove chicken to heatproof serving dish. Stir sauce in pan to mix well; pour over chicken. (If desired, can be refrigerated overnight in sauce to improve flavor.)
Heat before serving. To serve, sprinkle Parmesan cheese over top. Serve at once.