Remove chicken from marinade, drain off excess dressing. place on a plate and sprinkle each side with the seasoning salt, poultry seasoning and cracked peppercorns, press seasoning into chicken. set aside in small skillet place butter and green onions cook until onions begin to brown. add white wine and cook about two minutes until wine is reduced to about 2 tablespoons. add the broth and boil about two minutes more until it has reduced to about a cup. reduce heat and whisk in sour cream, cream cheese, mustard and honey. simmer sauce until it is thickened. Place chicken on preheated grill and cook until done about 10 minutes, juices will be clear. place on plate and cut breasts on the diagonal, spoon sauce over chicken, sprinkle snipped onion tops for garnish. place extra sauce in dish for serving.