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, are harder to cook to done-ness by sautéing because they need longer cooking times. Such items are often browned by sautéing and then finished by another method, such as baking or braising. 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 classical cuisine, there are preparations for chicken called sautés, many of which are actually made by braising.The basic procedure for sautéing meats is used, except that the chicken is only partially cooked by sautéing. It is then finished by simmering briefly in the sauce made by deglazing the pan. Recipes for this kind of preparation are included under "Braising,"page 410.

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