In 200F electric skillet, saute chicken pieces, mushrooms, onion and garlic in 2 tablespoons butter.
Sprinkle 1 teaspoon of salt over ingredients and saute 10 minutes. Add celery during the final 3 minutes of saute to retain crispness.
Add the white wine and cook covered for 3 minutes. Add heavy cream, Parmesan cheese and enough flour to thicken sauce enough to coat spoon. While sauce thickens over reduced heat (to prevent sticking), boil 3 quarts of water for pasta.
Add Fettuccine and 1/2 teaspoon salt to boiling water and boil 8 to 10 minutes, until pasta is tender but not too soft. Drain water, then toss pasta lightly in olive oil. Place pasta on a platter, garnish with parsley. Place sauce in separate bowl to serve with pasta.
Cajun Country -- New Iberia, Louisiana