Soak cranberries in orange juice for 20 minutes. Drain and set aside, reserving the orange juice for the sauce. Heat 1 Tbsp. butter in a large non-stick skillet over medium-high heat. Add chicken and cook about 4 minutes or until lightly browned on both sides, turning once. Remove chicken from skillet. Add garlic and white part of scallion to skillet and cook about 1 minute. Add the orange zest, reserved orange juice, and broth. Return chicken to skillet and bring to boil. Reduce heat to medium-low. Cover and simmer about 12 minutes or until chicken is no longer pink in center. Transfer chicken to serving platter. Add brown sugar to sauce in same skillet over high heat. Bring to boil and cook about 3 minutes or until the liquid has been reduced by one half, stirring frequently. Remove skillet from heat and whisk in remaining 1 Tbsp. butter. Stir in cranberries and season with salt and freshly ground pepper to taste. Top chicken with sauce and garnish with green scallions and orange segments. Makes 4 servings.