French term for a dish of white meat with sauce?

There isn't one specific French term for a dish of white meat with sauce. The French language is very descriptive and focuses on the specific type of meat and sauce used. Here are some possibilities depending on the context:

General:

* Viande blanche en sauce: This literally translates to "white meat in sauce" and is the most straightforward option.

* Plat de viande blanche: This translates to "white meat dish" and can also be used.

More specific:

* Poulet en sauce: Chicken in sauce

* Veau en sauce: Veal in sauce

* Blanc de poulet en sauce: Chicken breast in sauce

* Filet de volaille en sauce: Fillet of poultry in sauce

With sauce specifications:

* Poulet au vin: Chicken in wine sauce

* Poulet à la crème: Chicken in cream sauce

* Veau marengo: Veal in a creamy tomato sauce

* Blanquette de veau: A classic veal stew with a creamy white sauce

Remember: The most appropriate term will depend on the specific type of meat and sauce you are describing.