Sautéing is one the most basic French cooking methods and is used quite often in the kitchen. Sautéed foods are cooked quickly in a small amount of fat (usually butter or oil) over medium to medium-high heat. The food is stirred or tossed in order to cook the outside evenly without overcooking the inside.
Foods to be sautéed should be cut into small pieces or thin slices so that they cook fairly quickly. Typical sautéed foods are chicken, other tender cuts of meat, and vegetables. When sautéing make sure to not crowd the pan and be sure to dry all food with a paper towel before cooking, any extra moisture will cause the food to steam instead of sauté.