Season cutlets on both sides with salt and pepper and rub with one teaspoon of dried sage.
Heat butter and oil in a large skillet over medium-high heat. Saute the chicken until golden brown outside and cooked within, 8-10 minutes; remove from pan onto a plate.
Add scallions (or onions) and remaining sage to the pan drippings and cook, stirring for one minute until softened. Add the broth and raise heat to high. Cook stirring up the browned bits off the bottom of the pan, until liquid boils and reduces by about one-third.
Reduce heat to medium; add cranberry sauce, stir until it melts then add in vinegar.
Return chicken and any accumulated juices to the sauce and season with additional salt and pepper, to taste. Garnish with sage sprigs, if desired.