What is the Difference between a brown chicken saute and white saute?

It seems you're asking about "brown chicken saute" and "white saute". This isn't a standard terminology in culinary arts. Here's why:

* "Brown Saute" would usually refer to the browning of a protein (like chicken) in a pan before adding other ingredients or liquids. This adds flavor and depth to the final dish.

* "White Saute" isn't a common term in cooking. It's possible you're thinking of something else:

* "White Wine Saute": This is a type of saute where white wine is used to deglaze the pan and create a sauce.

* "Creamy Saute": This refers to a saute with a creamy sauce, often made with white wine, cream, or butter.

* "White Stock Saute": This is a saute where white stock (made from chicken or vegetables) is used as the liquid base.

To get a clearer picture of what you're looking for, please provide more context:

* What kind of dish are you referring to?

* Are you looking for a specific recipe?

* Can you describe the ingredients or techniques used?

Once you provide more information, I can help you understand the difference you're looking for!