2 tbsp. butter
1 lb. sliced fresh mushrooms
1/2 c. dry white wine
2 tbsp. chopped parsley
1/2 c. chicken stock
8 slices thinly sliced ham, cut in strips
2 c. whipping cream
1 lb. fettuccine
1/2 c. Parmesan cheese

Heat butter, saute mushrooms until soft. Add wine and parsley and simmer until all liquid has evaporated. Add chicken stock and bring to a boil, allow to reduce until slightly thickened. Add cream and ham, boil until reduced to half original amount. Add sauce to cooked pasta and toss. Add cheese and toss again. Salt and pepper to taste.