If you review the procedure for sautéing meats (p. 314),you will see that if the product is not completely cooked when browned in step 5 and then finished by simmering it in the sauce in step 10, the result is a braised item.This procedure may be used for classical "sautés,"which are often braised items. (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.)
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