Nonstick skillets are one of three types you should probably own — and if I’m being honest, the one I turn to most often. They produce perfectly soft scrambled eggs and fluffy omelets ...

Drain the chicken, pick off the thyme and dredge in the seasoned flour. 3. In a large ovenproof nonstick skillet, melt the butter in the oil. Add the chicken and cook over high heat until browned ...

Preheat oven to 350 degrees. Heat a 10-inch ovenproof nonstick skillet, preferably cast-iron, over medium heat. Add oil. Once hot, add mushrooms. Cook, without stirring, until seared, about 3 minutes.

Wrap 2 strips of aluminum foil, each 1 to 2 inches wide, around the tenderloin to secure the stuffing inside. Heat the remaining 2 tablespoons oil in a large ovenproof nonstick skillet. Sprinkle the ...

Heat a large, ovenproof nonstick skillet over medium heat. Heat the tablespoon of oil; then add the onions, bell pepper and ...