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It's possible to trade profitably on the Forex, the nearly $2 trillion worldwide currency exchange market. But the odds are against you, even more so if you don't prepare and plan your trades. According to a 2014 Bloomberg report, several analyses of retail Forex trading, including one by the National Futures Association (NFA), the industry's regulatory body, concluded that more than two out of three Forex traders lose money. This suggests that self-education and caution are recommended. Here are some approaches that may improve your odds of taking a profit. Prepare Before You Begin Trading Because the Forex market is highly leveraged -- as much as 50 to 1 -- it can have the same appeal as buying a lottery ticket: some small chance of making a killing. This, however, isn't trading; it's gambling, with the odds long against you. A better way of entering the Forex market is to carefully prepare. Beginning with a practice account is helpful and risk-free. While you're trading in your practice account, read the most frequently recommended Forex trading books, among them Currency Forecasting: A Guide to Fundamental and Technical Models of Exchange Rate Determination, by Michael R. Rosenberg is short, not too sweet and highly admired introduction to the Forex market. Forex Strategies: Best Forex Strategies for High Profits and Reduced Risk, by Matthew Maybury is an excellent introduction to Forex trading. The Little Book of Currency Trading: How to Make Big Profits in the World of Forex, by Kathy Lien is another concise introduction that has stood the test of time. All three are available on Amazon. Rosenberg's book, unfortunately, is pricey, but it's widely available in public libraries. "Trading in the Zone: Master the Market with Confidence, Discipline and a Winning Attitude," by Mark Douglas is another good book that's available on Amazon, and, again, somewhat pricey, although the Kindle edition is not. Use the information gained from your reading to plan your trades before plunging in. The more you change your plan, the more you end up in trouble and the less likely that elusive forex profit will end up in your pocket. Diversify and Limit Your Risks Two strategies that belong in every trader's arsenal are: Diversification: Traders who execute many small traders, particularly in different markets where the correlation between markets is low, have a better chance of making a profit. Putting all your money in one big trade is always a bad idea. Familiarize yourself with ways guaranteeing a profit on an already profitable order, such as a trailing stop, and of limiting losses using stop and limit orders. These strategies and more are covered in the recommended books. Novice traders often make the mistake of concentrating on how to win; it's even more important to understand how to limit your losses. Be Patient Forex traders, particularly beginners, are prone to getting nervous if a trade does not go their way immediately, or if the trade goes into a little profit they get itchy to pull the plug and walk away with a small profit that could have been a significant profit with little downside risk using appropriate risk reduction strategies. In "On Any Given Sunday," Al Pacino reminds us that "football is a game of inches." That's a winning attitude in the Forex market as well. Remember that you are going to win some trades and lose others. Take satisfaction in the accumulation of a few more wins than losses. Over time, that could make you rich!

Lemon Garlic Chicken

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Before I dive into how obsessed I am with this recipe, I have a quick PSA: When you’re shopping for the ingredients, go ahead and grab some rice or crusty bread. There’s a whole lot of velvety sauce going on here, and trust me when I say you’ll want to mop up every last drop.

This rich and creamy skillet dinner is just the kind of thing I want to eat on cold winter nights. The chicken breasts simmer in a pan of lemon garlic goodness, and taste like they were made at your favorite neighborhood Italian restaurant. Because the recipe comes together so quickly — less than 30 minutes — you can turn to it over and over again, no matter how busy life gets.

A Saucy Chicken Dinner in Minutes
This recipe basically makes itself, leaving you time to pull together an easy side. Since there’s lots of sauce that deserves to be soaked up, we love serving the chicken over rice, orzo, or mashed potatoes, or with a side of crusty bread. A simple leafy greens salad or steamed green beans are also nice additions to round out the meal.

I’ve given you two options for richness here. If you prefer your dinner on the lighter side, opt for milk instead of half-and-half. If you’re down to make this chicken dinner a bit more luxe and special, go ahead and reach for that half-and-half.



INGREDIENTS

  • 4 boneless, skinless chicken breasts (about 2 pounds total), pounded to 1/2-inch thickness
  • 1/2 teaspoon kosher salt, plus more for seasoning
  • 1/4 teaspoon freshly ground black pepper, plus more for seasoning
  • 1 tablespoon olive oil
  • 3 tablespoons unsalted butter
  • 1 small shallot, finely chopped
  • 4 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1 cup half-and-half or whole milk
  • 1/2 cup low-sodium chicken broth
  • Juice of 1 medium lemon (about 3 tablespoons)
  • 2 tablespoons chopped fresh parsley leaves
  • 1 small lemon, thinly sliced

INSTRUCTIONS

  1. Thoroughly dry the chicken with paper towels. Generously season all over with salt and pepper.
  2. Heat the oil in a 10-inch or larger skillet over medium-high until shimmering. Working in batches if needed, add the chicken and sear until deeply browned on the bottom, 6 to 7 minutes. Flip with tongs and sear the other side until browned, 6 to 7 minutes. Transfer the chicken to a plate; set aside.
  3. Reduce the heat to medium and add the butter. When melted, add the shallot, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring occasionally, until just starting to soften, about 1 minute. Add the flour, stir to evenly coat the shallots and garlic, and cook for 1 minute more.
  4. Stir in the half-and-half or milk and broth until no lumps from the flour remain, making sure to scrape up any browned bits from the bottom of the pan. Bring to a boil. Reduce the heat to a simmer. Return the chicken to the pan and simmer until the sauce is thickened enough that it coats the back of a spoon and the chicken is cooked through, 3 to 4 minutes. Stir the lemon juice into the sauce. Garnish with the parsley and lemon slices and serve immediately.


Source: thekitchn.com

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