7 skinless, boneless chicken breast halves
salt and pepper to taste
1 tablespoon butter or margarine, melted
1 (3 ounce) bottle dry brown gravy mix
1 quart milk
1 pint heavy whipping cream, softened
6 tablespoons cornstarch
Preheat oven to 400 degrees F (200 degrees C). Line a large sheet pan with foil and lightly grease surface; pan cut-out to fit. Place chicken on foil.
Break strips of strips into small pieces, and slice into strips as thin as possible.
In a large bowl, cream together butter, brown gravy mix and milk. Combine whipping cream and cornstarch. Beat until stiff. Combine into brown gravy mixture, alternating colors; alternately coat and smooth edges. Place chicken on foil, and drizzle excess gravy mixture onto foil.
Bake in preheated oven for 45 minutes, or until chicken is no longer pink, when juices have run clear.