Using a meat mallet, pound out the chicken breasts lightly to an even thickness.
Combine the flour and seasoned salt in a sealable bag and shake to mix.
Add the chicken breasts, one at a time. and shake to coat. Shake off any excess flour and set aside.
Heat the butter and olive oil in a large, non-stick, skillet over medium heat until butter is just melted.
Add the chicken breasts to the pan and cook for about 4 minutes on one side, until lightly browned.
Flip the breasts over and cook for 1 more minute, then add the minced garlic and onions to the pan and continue to cook for 3 more minutes, stirring the onions occasionally, until the onions are soft and the chicken has lightly browned on both sides.
Stir the chicken bouillon into the orange juice and add to the pan to deglaze. Add the cranberry sauce and paprika, stir to mix well.
Turn down the heat to low, cover, and simmer for 20 minutes or until the chicken reaches an internal temperature of 165 degrees F. with a meat thermometer.
If you want to thicken the sauce a bit, uncover when cooking time is done, and turn the heat up to medium. Cook 2-3 minutes more until sauce has thickened.