Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken, salt, and pepper; sauté 6 minutes or until chicken is browned. Add wine, thyme, and bay leaf; bring to a boil, and cook 3 minutes, stirring occasionally. Reduce heat to low. Stir in sour cream and mustard; cook 2 minutes or until sauce begins to thicken, stirring constantly. Discard bay leaf.
Meanwhile, cook rice according to package directions, omitting salt and fat. Serve chicken mixture over rice.