Firstly thanks for the assistance I've already received here.  Very helpful.

My current problem is that having just made a tester portion with my chicken & gravy bases, I've discovered that the chicken itself is a bit dry.

Could someone suggest what I may have done wrong to my chicken in the first place (under or overboiled? too long on the hob?) for future reference, & secondly any ideas how I may be able to ameliorate the problem if poss.

I'm asking here (rather than in the recipe section) because I know it's not a recipe problem & I have a really yummy sauce, it's rather a lack of culinary general knowledge on my part.

Thanks.

I get the same If i cook the chicken from scratch.... I have started using UBs precooked chicken method..... leaves for a much juicer and tender but cooked chicken.

It is also important to use equal sized pieces of chicken though so it cooks at the same time.