I put two pieces of chicken, fish, beef or pork in the skillet, add a cooking liquid such as wine or broth and flavorings, and I'm halfway to dinner. It's fast and easy. I prefer a good nonstick skillet. I use less fat for browning ingredients and have an effortless cleanup. But that's a matter of personal choice.
Some cooks swear by enamel on cast iron or an old-fashioned cast iron skillet.
If you're in the market for a skillet, choose one with a heavy bottom. Your skillet should be large enough to hold two chicken breast halves or two hefty pork chops without crowding. My preference is the 10-inch size with a lid. I also recommend a skillet with metal handles that you can use in the oven for such dishes as frittatas, au gratin vegetables or skillet casseroles. I've even discovered that some of my favorite oven entrees are just as good as skillet stove-top meals.