When sauteeing, you'll usually need to add more oil, or it's even better to use a paper towel and tongs to wipe up the old oil and add new oil. What happens is that after you saute the first batch of food, the oil loses it's viscocity and breaks down. That's why most times, the second batch never browns as well as the first batch of food.
"Boldness has genius, power, and magic in it."
Johann Wolfgang Von Goethe