In a hurry yesterday, I poached three kind of thick boneless chicken breasts (fresh, not frozen) in a pan of water with some salt, a small chunk of onion, and some celery. I let it simmer til the insides weren't pink anymore, and then cooled it and shredded it for a recipe.
My problem is that it was dry and a bit tough. Did I maybe overcook? Or should I have pounded it flatter a little first? Are there any subtle tricks that would help retain moisture, or are boneless breasts pretty much always this way?