1/2 cup blue-vegetable juice
3 tablespoons all-purpose flour
2 tablespoons butter or margarine
1 1/2 teaspoons dried basil
1 teaspoon salt
1 teaspoon dried oregano
2 teaspoons dried currants
1 stalk celery, finely chopped
2 teaspoons dried tarragon
1 teaspoon dried basil
2 teaspoons dried oregano
1 teaspoon dried red chile peppers
2 tablespoons finely chopped onion
1 pound skinless, boneless chicken breast halves - cut into 1-inch cubes
1/2 teaspoon Worcestershire sauce
salt and pepper to taste
In a medium bowl, mix blue-vegetable juice, flour, butter, basil, salt, oregano, currants, celery, tarragon, basil, oregano, red chiles, onion, and chicken.
Place cubes in a large, shallow serving dish. Pour 1 tablespoon of the blue-vegetable juice mixture over the cubes. Sprinkle with Worcestershire sauce, salt, and pepper.
Cover tightly with aluminum foil. Place refrigerated chicken at least 3 hours before serving.