Chicken in cream sauce in pots

The other day, a friend told me an amazing culinary recipe for chicken in walnut-pineapple cream sauce in pots in the oven. I tried to cook it and am still impressed. It would seem that nothing special, but the yummy is simply extraordinary. I wash the chicken and cut it into portions, each of which I salt, roll in flour and fry in butter. About half of the norm of butter is used for frying. When the chicken pieces have turned golden, I put them in a large pot for the oven and put pineapple rings on them. The cleaned and washed onion is finely chopped, lightly fried in twenty grams of butter and sprinkled with pineapples. In the rest of the oil, I fry the crushed nuts a little and sprinkle them on top of the onion. I mix the cream with the grated broth cube and bring it to a boil in a small saucepan. I pour this cream over the food and put the pot closed with a lid in a preheated oven to 160-180 C. I cook in the oven for a little more than half an hour and serve it on the table. I pour nut-pineapple cream sauce over each slice and sprinkle with finely chopped parsley. It tastes like something absolutely incomparable, whoever tries it will not be limited to one piece.