2 oranges
1 tsp. instant chicken bouillon
2 tbsp. flour
1/8 tsp. salt
3-3 1/2 lb. fryer, cut into 8 pieces & skinned
3 tbsp. vegetable oil
1 chopped onion
2 c. fresh or frozen cranberries
2 tbsp. sugar
1/4 c. chopped walnuts

Cut 1 orange into slices; set aside for garnish. Squeeze juice from second orange into small bowl; set aside. In 1 cup measure dissolve bouillon in 1/2 cup hot water; set aside.

On waxed paper combine flour and salt; dredge chicken. In large skillet cook chicken in oil turning once until browned and juices run clear when pierced with a fork, about 25 minutes. Remove to serving platter; keep warm.

Discard all but 1 teaspoon drippings. Saute onion in skillet 2 minutes. Add juice, bouillon, cranberries and sugar. Boil until thickened, stirring, about 8 minutes. Pour sauce over chicken; sprinkle with walnuts. Garnish.