I hate the fuzz on fresh peaches but, on a whim, I grabbed a half dozen at the store this week because they smelled so damn good.  Women’s Day Magazine had a recipe that satisfied my criteria for weeknight meals: simple ingredients and under 30 minutes to prepare!  I’m not a fan of couscous, so I mad one minor change to the recipe and substituted quinoa. #GirlsGoneWine

Chicken with Peaches & Ginger

• 1 TBSP extra-virgin olive oil
• 4 (6-oz.) boneless, skinless chicken breasts
• kosher salt
• Freshly ground black pepper
• 6 Medium  Fresh (peeled & sliced) or 12 oz. frozen peaches (no need to defrost)
• 1 TBSP packed light brown sugar
• 1 tsp fresh thyme leaves
• 1 tsp freshly grated ginger
• 3/4 cup dry white wine (like Sauvignon Blanc)
• 1 cup dry quinoa
• Fresh chopped basil or parsley, for serving

1. Heat the oil in a large skillet over medium-high heat. Season the chicken with 1⁄2 teaspoon each salt and pepper and cook on one side until golden brown, 4 to 6 minutes.
2. Flip, cook for 1 minute, then scatter the peaches, sugar, thyme, and ginger over and around the chicken.
3. Add the white wine, bring to a boil, then reduce heat and simmer until the chicken is cooked through and the peaches are warm and starting to break down at the edges, 6 to 7 minutes.
4. Meanwhile, cook the quinoa according to package directions. Serve the chicken, peaches and sauce over the quinoa and sprinkle with basil or parsley, if desired.