In a shallow bowl, combine the all-purpose flour and cornstarch with the seasonings.
Coat the chicken tenders with the flour mixture.
In a skillet combine 1 tablespoon of butter with 1 tablespoon of oil.
Cook the chicken in batches, about 3-4 minutes per side. Do this in two batches, so you don't overcrowd the pan. Once the chicken is cooked, place it in a dish covered with foil to keep it warm. Chicken should be 165 degrees F to be fully cooked.
Pour water into a saucepan and bring to a boil (for pasta).
Cook the pasta according to package instructions.
Add 1 tablespoon of butter and 1 tablespoon of olive oil to the skillet with the garlic. Constantly mix and cook for 30-60 seconds to infuse the butter with the garlic, do not brown the garlic.
Add the wine or chicken broth to the skillet to deglaze the pan. Add the remaining butter to the skillet and bring to a simmer. Simmer for 3-4 minutes so the sauce can thicken.
Add the chicken back into the scampi sauce. Add in the fresh lemon juice with parsley and spoon the sauce over the chicken to coat.