Sautéing

Appears in
Professional Cooking
Professional Cooking

By Wayne Gisslen

Published 2014

  • About
  1. Boneless chicken breasts, thin slices of turkey breast, and other quick-cooking items are ideal for sautéing.
  2. Larger items, such as bone-in chicken cut into eighths, must be cooked to lower heat if they are to cook to doneness by sautéing because they need longer cooking times. Such items are often browned by sautéing and then finished in the oven. Breasts of game birds, on the other hand, may be cooked rare or medium and can thus be easily cooked from start to finish on the stovetop.
  3. In a classical chicken sauté, after pan is deglazed and the sauce is made, the chicken is sometimes reheated briefly in the sauce. If the chicken is allowed to cook for a longer time in the sauce, the dish becomes a braised item rather than a sauté. Recipes for this kind of preparation are included under Braising.