Heat butter and oil over medium heat in large skillet. Season chicken with salt and black pepper; cook, turning once, for 3 to 4 minutes or until well-browned. Cover; cook for 8 to 10 minutes longer or until internal temperature of chicken is 165ºF. Remove from skillet; cover to keep warm. Add onion to skillet; cook for 3 to 4 minutes or until soft. Add bell pepper and zucchini; cook for 2 minutes longer. Stir in sweetened dried cranberries. Whisk together remaining ingredients in small bowl. Pour into skillet. Bring to a boil, stirring frequently. Return chicken to skillet; cover. Cook for 1 minute or until thoroughly heated. Serve vegetables over chicken. Makes 4 servings.