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Place chicken breast on a cutting board and holding it flat with a palm of one hand, slice it horizontally into two pieces . You will have 4 chicken cutlets.
Combine honey, mustard, ½ teaspoon of salt and ¼ teaspoon of pepper in a large zipper bag. Place chicken in a zipper bag, seal it and toss to coat chicken in a honey-mustard mixture.
Melt butter in a medium non-stick pan and over medium heat. Add chicken and cook for 7-8 minutes on each side until nice and brown. Transfer chicken to a plate.
In a small bowl, dissolve corn starch in 3 tablespoon of chicken broth.
To the same pan add the remaining chicken broth, thyme, Crème Fraîche, corn starch mixture, the remaining honey-mustard mixture and ¼ teaspoon of salt. Give everything a stir scraping the brown bits off of the bottom of the pan.
Add chicken back to the pan and cook for a few more minutes until the chicken is tender (internal temperature reaches 165 F) and sauce has thickened. Sprinkle with parsley and serve!