Sprinkle chicken with 1/2 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 1/2 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.