Step 1

Heat oil in a large skillet over medium heat.

Step 2

Add the onion, and cook until translucent.

Step 3

Add the garlic, and cook 1 minute.

Step 4

Add spinach, and cook 3 minutes (until wilted).

Step 5

Combine spinach mixture, cheese and mustard in a small bowl.

Step 6

Season chicken with salt and pepper.

Step 7

Cut a pocket in each chicken breast and stuff spinach mixture into each.

Step 8

Heat the remaining oil in skillet over medium-high heat.

Step 9

Add chicken and cook 6 minutes on each side or until chicken is done (165 F). Remove chicken, tent with foil to keep warm and set aside while you make the pan sauce.

Step 10

Add diced onion to pan, and cook for about 5 minutes.

Step 11

Add wine and thyme; cook 3 minutes or until reduced by half.

Step 12

Add stock and Dijon mustard. Cook until thickened, stirring occationslly - then add sour cream and whisk until smooth.

Step 13

Return the chicken to skillet, cover and simmer 2 minutes or until heated through.

Step 14

Serve pan sauce over the chicken.

Step 15

Devour.