Braised “Sautés”

If you review the procedure for sautéing meats, you will see that if the product is not completely cooked when browned in step 6 and then finished by simmering it in the sauce in step 11, the result is a braised item. This procedure is sometimes used for classical “sautés,” which then become braises rather than true sautés. The recipe for Chicken Chasseur is an example. (An alternative method is to finish cooking the chicken or meat in a covered pan in the oven while you are making the sauce. This is also braising because the cover holds in moisture.)