Cordon Bleu Rollups with Honey-Mustard Wine Sauce

To Marinate: Mix 2 cups wine, tarragon, parsley and oil in a nonporous glass dish or bowl and.

Add chicken, and toss to coat.

Cover dish or bowl, and refrigerate to marinate for at least 4 hours.

Remove chicken from marinade, and pour marinade into a large skillet over medium high heat.

Cut chicken breasts in half vertically and quickly flatten each piece to 1/2 inch thickness with a meat mallet.

Layer each piece a slice of cheese, slice of ham, and a sprinkle of brown sugar.

Roll and secure with toothpicks, then brown in skillet with marinade.

Preheat oven to 325 degrees F (165 degrees C).

Place browned rollups in a 9x13 inch baking dish and pour a small amount of marinade over chicken, reserving at least 3 tablespoons in the skillet.

Sprinkle chicken with salt and pepper to taste and a small amount of brown sugar.

Bake chicken rollups in preheated oven for about 30 minutes, or until cooked through and chicken juices run clear.

To Make Sauce: Meanwhile, add flour to skillet with reserved marinade.

Add 2 cups wine, stirring constantly, letting sauce thicken.

Then stir in mustard, honey, a bit of brown sugar and horseradish.

Season with salt and pepper to taste, heat through and serve with chicken rollups.