Cordon Bleu Rollups with Honey Mustard Wine Sauce

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 cups white wine
• 1 teaspoon chopped fresh tarragon
• 1 teaspoon chopped fresh parsley
• 1 tablespoon olive oil
• 1 pound skinless, boneless chicken breast halves
• 1/2 pound sliced Swiss cheese
• 1/2 pound sliced cooked ham
• 2 tablespoons brown sugar, divided
• salt and pepper to taste
• 1 tablespoon all-purpose flour
• 2 cups white wine
• 1/4 cup Dijon mustard
• 3 tablespoons honey
• 1 tablespoon prepared horseradish
• salt and pepper to taste

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 375°F (190°C). Pound each chicken breast between sheets of plastic wrap to an even thickness of about 1/4 inch (6 mm).

2. Mix the tarragon, parsley, 1 tablespoon of the brown sugar, a pinch of salt and pepper, and spread the mixture over the chicken pieces.

3. Layer ham and Swiss cheese over each chicken piece, leaving a border. Roll up tightly and place seam side down.

4. Heat the olive oil in an ovenproof skillet over medium-high heat. Sear the rollups 2 minutes per side until lightly golden.

5. Pour 2 cups of the white wine into the skillet. Cover and simmer for 10 minutes, then transfer the skillet to the oven and bake 10 minutes, or until the chicken reaches 165°F (74°C) in the thickest part.

6. Remove the rollups to a plate and tent loosely with foil. Keep the pan juices in the skillet.

7. Whisk the flour into the remaining 2 cups of white wine until smooth, then stir it into the pan juices over medium heat. Simmer 3 to 5 minutes until slightly thickened.

8. Stir in the Dijon mustard, honey, horseradish, and the remaining 1 tablespoon of brown sugar. Simmer 2 minutes, then season with salt and pepper to taste.

9. Slice each rollup into thick pieces and serve with the honey mustard wine sauce spooned over the top.