Mix 2 cups wine, tarragon, parsley and olive oil in a nonporous glass dish or bowl to prepare the marinade. Add chicken, toss to coat, cover with plastic wrap, and refrigerate for at least 4 hours.

Remove chicken from the marinade. Pour the marinade into a skillet over medium-high heat, and set aside.

Halve chicken breasts vertically, then flatten each piece to ½ inch thickness with a meat mallet. Layer each piece with a slice of Swiss cheese, a slice of ham, and a sprinkle of brown sugar. Roll tightly and secure with toothpicks.

Brown the rollups in the skillet with the reserved marinade from the chicken until lightly golden.

Preheat the oven to 325°F (165°C).

Place browned rollups in a baking dish. Pour a small amount of marinade over the chicken, reserving 3 tablespoons in the skillet for the sauce. Sprinkle each rollup with salt, pepper, and a little brown sugar.

Bake chicken rollups for about 30 minutes or until fully cooked (internal temperature reaches 165°F/74°C).

In the skillet with reserved marinade, add flour and stir constantly to form a roux. Slowly whisk in 2 cups white wine, Dijon mustard, honey, prepared horseradish, and a bit of brown sugar, allowing the sauce to thicken.