1 tbsp. vegetable oil
1/2 tsp. salt
4 chicken breasts (about a lb.), skinned & boned
8 oz. mushrooms
1/2 c. dry white wine
2 tbsp. flour
1/4 tsp. pepper
1/3 c. chopped onion
2 tbsp. low fat yogurt

In large skillet, heat oil over high heat. In small bowl combine flour, salt and pepper. Coat both sides of chicken with flour. Saute until golden brown. Remove chicken from skillet and set aside.

Reduce heat to medium and saute mushrooms and onion until soft. Add tarragon (optional), wine and chicken. Cover and simmer 5 minutes. Turn chicken and simmer 5 minutes longer. Remove skillet from heat and stir in yogurt. To serve pour sauce over chicken, sprinkle with parsley (optional).

Makes 4 servings.