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Sprinkle chicken with ⅛ teaspoon each salt and pepper. Heat oil in a large skillet over medium-high heat. Add the chicken and cook, turning once, until cooked through, 6 to 8 minutes. Transfer to a plate.
Add spinach, onion, roasted red peppers and sun-dried tomatoes to the pan. Cook, stirring, for 1 minute. Increase heat to high and add wine. Cook, scraping up any browned bits, until the liquid is mostly evaporated, about 2 minutes. Reduce heat to medium and stir in sour cream, any accumulated chicken juices and the remaining ⅛ teaspoon each salt and pepper; simmer, stirring, for 2 minutes. Return the chicken to the pan and turn to coat. Serve the chicken topped with the sauce.