Using a meat mallet, lightly pound the chicken breasts to an even thickness.

In a sealable bag, combine the flour and seasoned salt. Add the chicken breasts (one at a time) and shake to coat. Shake off any excess flour and set aside.

In a large non‑stick skillet over medium heat, heat the butter and olive oil until the butter is just melted.

Add the coated chicken breasts to the pan and cook approximately 4 minutes on one side until lightly browned.

Flip the chicken over, cook an additional 1 minute, then add the minced garlic and chopped onion. Continue cooking about 3 more minutes, stirring the onions occasionally, until they soften and the chicken is lightly browned on both sides.

In a small bowl, stir the chicken bouillon into the orange juice. Add that mixture to the skillet to deglaze. Then add the cranberry sauce and paprika, stirring to mix well.

Reduce the heat to low, cover the skillet, and simmer for about 20 minutes (or until the chicken reaches an internal temperature of 165 °F).

If you prefer a thicker sauce, uncover and increase heat to medium for 2‑3 minutes until the sauce has thickened a bit.

Optionally garnish with fresh parsley, then serve warm.