3 T olive oil, divided
2 chicken breasts
1/2 tsp salt
1/2 tsp pepper
1 1/2 cups chopped onion
1/2 cup peeled and chopped carrot
1/2 cup chopped celery
3 tsp garlic, divided
2 T all purpose flour
2 cups chicken stock
2 T tomato paste
1 8 oz package sliced mushrooms, chopped small into pieces
1 T fresh chopped tarragon, + extra for garnish
1 - 24 count phyllo mini cups
In large saucepan over medium to high heat, heat 2 T oil. Season the chicken with salt, pepper and add it to the hot pan; brown both sides.
Add onion, carrot, celery and 2 tsp garlic and cook for 6 minutes or until veges are tender.
Stir n flour, and cook for 2 additional minutes
Add stock and tomato paste and whisking well to incorporate, simmer for 30 minutes
Strain liquid from chicken and vegetables and reserve. Remove the chicken from the vegetables and discard vegetables. Roughly chop the chicken.
Pour the reserved liquid into a medium saucepan over medium to high heat and bring to simmer and cook until sauce is reduced by half, about 10 minutes and set aside
In large skillet, over medium to high heat heat remaining oil. Add mushrooms and remaining garlic and cook for 8-10 minutes or until mushrooms are tender and beginning to brown.
In a large bowl, stir together the chopped chicken, mushroom and garlic mixture, reserved sauce and tarragon.
Scoop 1 T of the mixture into each phyllo shell and garnish with tarragon.