In a shallow bowl, combine all dipping mixture ingredients; stir well. Dip/coat the chicken breasts in the flour mixture.
Heat a large skillet over medium-high heat.
Add the vegetable oil to the pan and cook the chicken until golden on both sides (about 3 minutes each side). Transfer to a plate and cover with foil to keep warm.
Add 1 Tablespoon butter to the pan and add the mushrooms. Cook until mushrooms are brown on the edges, stirring occasionally.
Add the wine and bring to a boil, scraping any brown bits from the bottom.
When the wine is reduced by about half, add the chicken stock and cook for 3-4 minutes until the sauce has slightly thickened.
Lower the heat to medium-low and add the chicken breasts back into the pan, cook until they are done in the center (about 5-6 minutes).
Swirl in the remaining butter and salt/pepper as needed.
Nutrition Info Per Serving (including the chicken and mozzarella): Calories 282.0 Total Fat 12.7 g Saturated Fat 6.6 g Polyunsaturated Fat 1.0 g Monounsaturated Fat 4.5 g Cholesterol 88.1 mg Sodium 210.4 mg Potassium 180.7 mg Total Carbohydrate 11.0 g Dietary Fiber 0.6 g Sugars 1.7 g Protein 28.8 g