4 Chicken Breasts
For the Chicken:
1/4 pound Gruyere Cheese, Sliced
4 ounces Ham (I used Pancetta)
1 teaspoon Tarragon
For the Mushroom Sauce:
2 tablespoons Butter
5 ounces Mushrooms, Chopped
2 cloves Garlic, Minced
1/2 Onion, Chopped
1/2 teaspoon Tarragon
1/4 teaspoon Salt
1 tablespoon Flour
1/4 cup White Wine
1/2 cup Chicken Broth
1/4 cup Half& Half
1 tablespoon Fresh Parsley, Chopped
Slice the chicken breast down the middle to form a pocket in the chicken. Add in your cheese slices and ham.
Close chicken up with either toothpicks or kitchen twine.
Heat a large pan on medium high heat and add in the oil. When the oil is heated, add in your breasts and cook for a minute or two on each side.
Place breasts in an oven preheated to 350 degrees and cook for 25-30 minutes or until juices run clear.
Add in the mushrooms and cook for a minute or two.
Add in the garlic, onion, tarragon, and salt and cook for an additional 2 to 3 minutes.
Once thickened, remove from heat and stir in the half & half and fresh parsley. Add additional salt if needed.
Pour over cordon bleu and serve.