In a large straight-side skillet with a snug fitting lid, heat the olive oil and garlic over medium heat until garlic softens. Add the oregano, preserved lemon, and olives. Sauté 2-3 minutes then carefully add the wine and lemon juice.
Pat the chicken breast dry and season well with salt and pepper, then place in the simmering liquid. Return to a simmer. Arrange the lemon wedges among the chicken breasts. Cover and simmer over low – medium heat for approximately 20 minutes.
While the chicken cooks, cook the orzo (approximately 5-7 minutes in boiling salted water), drain and transfer to a bowl; toss with olive oil. Add crumbled feta, lemon juice and oregano. Hold.
Returning to the chicken – at the end of 20 minutes, remove the chicken to a plate to drain briefly. Raise the heat on the liquid and begin to reduce. Meanwhile, heat a sauté pan over medium-high heat.
Add butter to the hot sauté pan and immediately place the chicken breasts, presentation side down first. Arrange the lemon wedges in the pan as well. Sear both sides until golden brown and the lemons are caramelized on all sides.
Remove the chicken and lemons to the plate again and immediately pour the hot braising liquid into the hot sauté pan to deglaze and reduce further (it will be very hot and bubbly when poured). Reduce heat to simmer. Season to taste.
Chop the caramelized lemon peel into small bits and mix into the orzo; season to taste.