Sauté of Chicken á la Castillane

Sautés were invented at the beginning of the nineteenth century, possibly by Carême himself. They involve cooking meat or poultry, either partly or completely, before adding a little liquid, so that a concentrated sauce is obtained without any lengthy reduction at the end of cooking. The heat must be carefully controlled if the meat is to sauté without burning, and this had not been possible before the invention of stoves with flat, evenly heated tops and the development of a special sauté