Dijon Sauced Chicken Breasts

• 2 tablespoons butter
• 6 chicken breast halves without skin, boned
• 1 cup sour cream (I use light)
• 1/3 cup milk
• 2 tablespoons dijon mustard
• 1/4 cup chopped green onions

Rinse chicken breasts and pat to dry. In a 10-inch skillet melt butter until sizzling hot; add chicken breasts. Cook over medium-high heat, turning once, until chicken is browned and fork tender, about 12 to 15 minutes. Remove chicken from skillet; set aside. Reduce heat to medium. In same skillet add all remaining ingredients except green onions. Continue cooking, stirring constantly, until sauce is smooth and heated through (1 to 2 minutes). Serve sauce over chicken; sprinkle with the chopped green onions.
Serves 6.