6 whole chicken breasts, boned, skinned, halved
1 lg. onion, halved
Garlic cloves
1 tsp. crushed red pepper flakes
2 1/2 c. chicken broth
1 tsp. sweet imported paprika
1 1/2 c. walnuts
1/4 c. sour cream or yogurt
1 slice firm white bread, torn
12 walnut halves for garnish
Watercress for garnish

In a saucepot, combine chicken, onion, 2 garlic cloves, red pepper flakes and chicken broth. Bring to a boil. Cover and reduce heat; simmer until chicken is fork tender. Remove chicken; set aside. Strain broth; skim off fat. Return broth to pot and add paprika. Boil rapidly, uncovered, until reduced to 1 1/2 cups; cool to room temperature.

Meanwhile, preheat oven to 350 degrees. Spread walnuts in a single layer on cookie sheet. Toast 5 minutes. Let cool on wire rack. Arrange chicken on large serving platter; set aside.

In food processor bowl or blender container, add walnuts and process until very fine. (Process in 2 batches if using blender.) Add 2 garlic cloves and sour cream or yogurt. Process until well blended. Add bread; process until mixture forms a paste. With motor running, gradually add cooled broth. Scrape down sides of container and process until smooth. Spoon over chicken.

Can be made ahead to this point. Cover tightly with plastic wrap and refrigerate up to 48 hours. To serve, garnish chicken with walnuts and watercress. Makes 8 servings.