Flatten chicken breasts. Melt butter in frying pan over medium low heat. Sauté chicken breasts 3 minutes on each side. Remove from pan. Add green onions to frying pan, cover and sauté over low heat for 1-2 minutes. Add vinegar and Pure Labrador Cloudberry (Bakeapple) Syrup and simmer uncovered until reduced by half. Mixture should look thick and syrupy. Whisk in cream. Put breasts in sauce and simmer gently for 5 minutes. Do not overcook. Place breast on plate, spoon 1 tsp (5 ml) Pure Labrador Cloudberry Spread on each breast. Then pour sauce over breasts.