Melt the butter in deep skillet and lightly brown breast filets on all sides. Do not cook all the way. Season with salt and pepper.
Add broth and wine in the pan, lowering heat to simmer temperature. Cover and simmer for 10 - 15 minutes or until filets are tender.
Remove filets to a heated plate. Add flour, parsley, and thyme to pan juices and thicken to a gravy consistency. Add sour cream, stirring gently. Spoon sauce over filets. Serve hot with rice or noodles.