4 chicken breasts
2 tsp. olive oil
20 fresh figs, halved
1 tsp. sweet paprika, divided
2 tsp. fresh rosemary, coarsely chopped
1 ½ C. red wine
salt and pepper to taste

Sprinkle chicken with ½ tsp. paprika, salt and pepper. Heat oil in a large pan. Add chicken breasts and brown both sides, about 2 minutes per side. Add wine and figs, and sprinkle rosemary and remaining ½ tsp. paprika on top. Turn heat to medium, cover, and cook until chicken is cooked through, about 12-15 minutes. Move chicken from pan to a plate, and let it rest covered. Let the wine and fig sauce reduce without a cover for an additional 5 minutes, until thickened. Divide chicken breasts among plates, and pour sauce on top.