Into a pan over medium-high heat, add the Olive Oil (3 tablespoon). Once warm, add the Boneless, Skinless Chicken Breast (2). Season with Salt and Pepper (to taste), then add Garlic (2 clove) to the pan. Cook for 1 minute.
Flip the chicken. Add the Chicken Stock (250 milliliter), Fresh Thyme (4 sprig), and Lemon (1). Bring to a boil and cook for 30 seconds.
Lower heat and stir. Simmer for 7 minutes, or until the sauce reduces by half. Then remove the thyme, and set aside the chicken and lemon.
Bring the remaining chicken stock to a boil. Add Crème Fraîche (80 milliliter) and Honey (1 teaspoon). Whisk until combined.
Serve the chicken over Tagliatelle (to taste). Top with the Lemon and Fresh Parsley (to taste).