Final answer:
Chicken breast is best suited for sautéing due to its ability to cook through quickly and brown well in a sauté pan. Boiled potatoes and steamed broccoli are already cooked and not ideal for primary sautéing. Raw carrots require longer cooking times, making them less suitable for a quick sauté.
Step-by-step explanation:
The sauté method of cooking involves quickly cooking food in a small amount of fat over relatively high heat. Considering the options provided, chicken breast would be best suited for the sauté method. This is because chicken breast is a type of meat, poultry, fish that can take on a delicious flavor and pleasing texture when sautéed. Chicken breast sautés well because it is a lean cut of meat, cooks through relatively quickly, and can be easily browned in the sauté pan.
Boiled potatoes and steamed broccoli have already been cooked with moist heat, and while they can be sautéed as a secondary cooking process (e.g., to add color and flavor), they are less suited for primary cooking with this technique. Raw carrots are typically harder and denser, taking longer to cook, so they are not the best choice for a quick sauté, though they could be sliced thinly to reduce cooking time.