“White” Chicken Sautés

Some classic chicken sauté recipes, designed to produce a very pale white sauce, insist that the chicken be thoroughly cooked without browning—that it be sautéed a blanc. To do this, cook the chicken in butter over lower heat just long enough to cook the outer surface lightly. Finish the chicken by covering the pan and baking in a 350°F[175°C/gas mark 4] oven.