Chicken Cordon Bleu with Mushroom Sauce

1. Preheat your oven to 350°F (175°C). | 2. Slice each chicken breast down the middle to form a pocket. | 3. Stuff each pocket with cheese and ham slices. | 4. Secure the openings with toothpicks or kitchen twine to keep the filling inside.

1. In a small bowl, mix together the panko breadcrumbs and dried tarragon. | 2. Roll the stuffed chicken breasts in the panko mixture until well coated.

1. Heat a large pan over medium-high heat and add cooking oil. | 2. Once the oil is hot, add the chicken breasts and cook for 2-3 minutes on each side, until golden brown.

1. Transfer the seared chicken breasts to a baking dish and place them in the preheated oven. | 2. Bake for 25-30 minutes, or until the juices run clear and the chicken is cooked through.

1. While the chicken is baking, melt the butter in a large sauté pan over medium heat. | 2. Add the sliced mushrooms and cook for 1-2 minutes until they begin to soften. | 3. Stir in the minced garlic, chopped onion, tarragon, and a pinch of salt. Cook for an additional 2-3 minutes until the onions are translucent. | 4. Sprinkle in the flour and stir to coat the mushrooms and onions evenly.

1. Gradually add the white wine and chicken broth to the pan, stirring constantly. Allow the sauce to heat up and thicken. | 2. Once thickened, remove the pan from heat and stir in the half & half and chopped fresh parsley. Taste and adjust salt if needed.

1. Once the chicken is done, remove it from the oven and let it rest for a minute. | 2. Pour the mushroom sauce over the Chicken Cordon Bleu and serve immediately.