Boil water with salt and add your choice of pasta (gluten free) and prepare a side salad.
On a plate, mix flour, cornmeal, 1 tsp Italian seasoning 1/2 teaspoon pepper and 1/4 teaspoon salt.
Defrost chick'n breasts and coat with mixture on both sides.
Heat 1 tablespoon oil in a large nonstick deep skillet over medium-high.
Add coated chick'n breasts to pan; cook until browned, about 4 minutes per side. Remove chick'n from pan and set aside (do not wipe out pan).
Melt 1/2 stick butter in pan. Sauté mushrooms, onions and grapes. Cook, stirring occasionally, until mushrooms are browned, about 5 minutes.
Add creamy soy milk, remaining vegan butter and Marsala wine to pan; bring to a boil. Cook until slightly thickened, 2 to 3 minutes, add more salt and pepper to taste. Add cooled chick'n breasts back to pan, turning to coat. Sprinkle with Italian seasoning. Serve with healthy pasta and salad!