Slice the chicken breasts diagonally into strips about the size of your little finger.
Cut the white parts of the leeks into quarters lengthwise, wash under running water, then slice into sticks matching the length of the chicken strips. Boil in salted water for about 10 minutes. Drain and return to the pan. Season with salt, pepper, and 3 tablespoons whipping cream. Simmer for 3 minutes. Set aside.
Melt two knobs of butter in a pan. Season the chicken strips with salt and pepper. Gently sauté for 2 minutes without over-browning. Set aside on a clean cloth.
Degrease the pan. Deglaze with cognac, then add chicken fumet or broth. Reduce by 50%. Stir in 3 tablespoons cream, tarragon, and pink peppercorns. Simmer a few more minutes.
Arrange the leek fondue in a crown at the center of each plate, fanning the chicken strips around it. Warm in the oven.
Finish the sauce with the remaining two knobs of butter. Strain. Remove plates from oven and coat the chicken with sauce. Garnish with chopped chives.
Note: Lightly crush the pink peppercorns to release their subtle fragrance.
Source: Hubert's Favorite Recipes
