Spinach, Blue Cheese, & Dijon sauce

1/2 t vegetable oil
1 C finely chopped onion
3 garlic cloves, minced
1/4 C frozen chopped spinach, thawed, drained, and squeezed dry
2 T crumbled blue cheese
1/3 C dry white wine
1/2 t dried thyme
1 C low-sodium chicken broth
2 T Dijon mustard
1/2 C sour cream

Heat vegetable oil in skillet over medium heat. Add onion and saute 6 minutes or until tender. Add garlic and saute 1 minute. Add spinach and saute 3 minutes. In small bowl combine spinach mixture and cheese. Stie well and set aside. Keep warm. Wipe pan dry with a paper towel.

Increase heat to medium-high. Add wine and thyme to pan, cook 3 minutes or until reduced by half. Add broth, sour cream, and mustard. Cook 4 minutes or until slightly thick, stirring occasionally. Return spinach mixture to pan. Cover and simmer 2 minutes or until thoroughly heated