|Water||4 Cup (64 tbs)|
|Carrot||1 Medium, cut into 1-inch pieces|
|Onion||1⁄2 Medium, coarsely chopped|
|Whole chicken breast||1 (Retain Bone And Skin)|
|Walnuts||3 Ounce (2/3 Cup)|
|Firm white bread slice||1|
|Minced onion||1 Tablespoon|
|Hungarian sweet paprika||1 Teaspoon (Garnish)|
Combine water, carrot, onion and parsley in heavy medium saucepan.
Cover and bring to boil over high heat.
Remove from heat and add chicken breast.
Cover and let stand at room temperature for 2 hours.
Discard skin and bones from chicken (reserve broth).
Halve meat lengthwise, then cut into small pieces crosswise, retaining shape of breast.
Wrap in plastic and refrigerate.
Strain cooking liquid.
Return to saucepan and boil over high heat until reduced to 1/2 cup, about 25 minutes.
Mix walnuts, bread and minced onion in processor or blender.
With machine running, slowly add reduced chicken broth and blend mixture thoroughly.