Sprinkle chicken breasts with salt and pepper. Dust with flour. Heat clarified butter in skillet, and add chicken breasts. Saute until breasts are golden brown on both sides, about 15 minutes. Add wine and cook, scraping brown bits from pan until liquid is reduced by 1/3. Add chicken stock, tarragon and bay leaf and simmer 10 minutes until chicken is tender. Transfer chicken breasts to heated platter and keep warm. Reduce liquid by 1/3 and discard bay leaf. Blend egg yolks with sour cream and mustard. Add red pepper. Stir sour cream mixture into liquid in pan using whisk and cook, stirring constantly, until thickened. Do not boil. spoon sauce over chicken and sprinkle with chives. Makes 6 servings. Note: To clarify butter, heat until milky residue rises to surface. skim off milky residue, or continue to cook without burning, until residue evaporates and butter is somewhat clear. CHICK 48