Bring first three ingredients to a boil in a large skillet, add chicken. Cover, reduce heat, and simmer 15 minutes, turning chicken after 8 minutes. Remove chicken from pan, set aside and keep warm.
Bring cooking liquid to boil, cook 5 minutes or until reduced to about 2/3 cup.
Combine 1 tablespoon water and cornstarch, add to skillet. Bring to a boil, cook 1 minute, stirring constantly.
Add cream cheese, cook until well blended, stirring constantly with a whisk.
Return chicken to sauce, warm through but do not boil.
Serve chicken over rice, spoon sauce over chicken.