In large skillet heat oil over high heat. In small bowl, combine flour, pepper and salt. Coat both sides of chicken breasts with flour mixture; satué until golden brown. Remove chicken from skillet and set aside. Reduce heat to medium; sauté mushrooms and onion until onion is soft. Add tarragon, wine and chicken; cover and simmer 5 minutes. Turn over chicken and simmer 5 minutes longer until tender; remove chicken to serving platter. Remove skillet from heat and stir in yogurt. To serve, pour sauce over chicken; sprinkle with parsley. Makes 4 servings.
