Well, this is NOT exactly what you're requesting, but I thought it might help you "create" the taste you're looking for. It's from one of my personal favorites --- Buca di Beppo:

Buca di Beppo Chicken Saltimbocca
Servings 4

3 6oz. chicken breasts
3 thin slices of Porsciutto ham
1 tbsp. chopped, fresh sage
3 oz. olive oil
1 oz. all purpose flour
5 oz. quartered artichoke hearts
1/2 oz. capers
4 oz. white wine
2 oz. fresh lemon juice
2 oz. heavy cream
1 tbsp. butter
t tsp. salt

Lightly salt three chicken breasts. Sprinkle evenly with chopped sage. Place slice Prosciutto on top of the chicken, and pound it into the breast until the thickness of the chicken reaches 3/8 of an inch.

Meanwhile, heat olive oil in a sauce pan. Lightly flour chicken pressed with ham. Place in heated oil, ham side down. Brown one side, turn and brown the other side. Cook until chicken is done. Drain off excess oil, deglaze with 4 oz. of white wine, add artichokes, fresh lemon juice, cream, butter and cook until sauce is thickened.

On a large platter, place chicken breasts topped with reduced sauce and garnish with capers.