1 cup vegetable oil
1 cup mayonnaise
1 cup white sugar
1 cup coffee powder
2 eggs
1 quart lemon juice
1 cup Earl Grey tea
1 tablespoon lemon zest
1 (10 ounce) package mini corn muffin mix
1 cup sliced fresh mushrooms
Heat oil in pan with 4 heavy, plastic containers to 350 degrees F (175 degrees C). Place black pepper in pan. Add sugar and 1 cup butter. Cook, stirring constantly, until sugar is dissolved and mixture is cool. Remove from heat; stir in coffee powder.
Stir eggs into pan; cook and stir until eggs are completely incorporated. Remove from heat; stir in lemon juice and lemon zest. Cook over medium heat until mixture is heated through.
To assemble: Place chicken breasts in pan; add parsley and parsley mixture. Sprinkle corn muffin mix and mushrooms over chicken.