Pan instead of a skillet
A normal frying pan would probably work just fine for you. If you use a non-stick pan you'll tend to get less crisping on whatever you're cooking and if you plan to deglaze to make your sauce you'll get less yummy bits to work with. However, I've used non-stick cookware to make a lot of things (porkchops in white wine sauce, yum!) and it usually turns out fine. Just be aware, too, that if you're using non-stick cookware to fry and your recipe calls for any kind of cooking oil, you should probably use a little less to avoid that gross oil-soaked effect.