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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!

Chicken Francese

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This Chicken Francese recipe is an absolute favorite of ours.  It’s so flavorful and bursting with flavor.
Oh, it’s doesn’t get much better than this dish!

Make sure the chicken cutlets are nice and thin. You can easily place them in a large freezer bag and pound them until they are about an 1/8″ thick.
Then cook them in the olive oil until beautifully browned. You can keep them warm in a low-temp oven. Resist the urge to put the breaded cutlets in the sauce, this often causes the egg ‘breading’ to fall away from the chicken cutlet.
This Chicken Francese recipe is so easy to make, and one of the tastiest dishes there is. The 'egg on the outside' gives it a wonderful texture. And the sauce is divine. Amazing.

Ingredients
  • 3 to 4 boneless and skinless chicken breasts (about 14 oz. to 16 oz. total)
  • 1 cup flour, for dredging (you'll also need 2 tablespoon of the flour mixture later for the sauce...but we'll get to that later in the instructions).
  • Kosher salt
  • Freshly ground black pepper
  • 1 teaspoon garlic powder
  • 4 eggs
  • 2 tablespoons Parmesan, grated
  • 4 tablespoon fresh parsley, chopped (divided...2 tablespoons for batter, 2 for garnish)
  • 4 tablespoons olive oil (divided...2 tablespoons for sautéing the chicken, and then 2 more for the sauce)
  • 4 tablespoons unsalted butter (divided...2 for sautéing the chicken, 2 for the sauce)
  • 4 garlic cloves, minced
  • ¼ teaspoon red pepper flakes (more, to taste)
  • ½ cup dry white wine (ie, Pino Grigio)
  • 1½ cups chicken stock
  • Juice of two fresh lemons (about 4 tablespoons)

Instructions
  1. Place the chicken (one at a time) in a large freezer bag, and using the side of a meat tenderizer, pound the chicken to ⅛" to ¼" in thickness.
  2. Cut each pounded chicken piece into halves, or thirds. Set aside.
  3. Pour the flour onto a platter or plate. Add ½ teaspoon of salt, ½ teaspoon of pepper and the 1 teaspoon of garlic powder. Gently mix together with a fork. Remove 2 tablespoons to use later for the sauce.
  4. In a second small/medium-sized bowl, mix together the eggs, Parmesan, 2 tablespoons of the parsley, and a pinch of salt and pepper.
  5. Dredge each chicken cutlet in the flour mixture and then dip into egg mixture, fully coating.
  6. Heat oil over medium heat in a large skillet. After the oil has heated, add 2 tablespoons of the butter.
  7. Place the coated chicken into the hot skillet, 2 at a time.
  8. Cook for 3 to 4 minutes, until nicely browned on the bottom.
  9. Flip and cook the other side until completely cooked through and nicely browned, about another 3 - 4 minutes.
  10. Remove from the pan and repeat with remaining chicken. (Cooked cutlets can be made 1 to 2 hours ahead of time. Re-heat in (350 F) oven 15 minutes before serving, or keep warm in oven (220 F) until ready to use.
  11. In the same skillet, add the remaining 2 tablespoons of oil over medium heat.
  12. Add garlic and crushed red pepper, cook until soft, about 3 minutes.
  13. Add the reserved 2 tablespoons of seasoned flour, and mix completely. Add another tablespoon of flour if too wet, should resemble wet sand. Stir and let cook for about 1 to 2 minutes (don't let it get dark brown).
  14. Add white wine and chicken stock and bring to a boil. Reduce the heat.
  15. Add the lemon juice. Stir until slightly thickened.
  16. Season with a healthy pinch of salt and pepper.
  17. Remove the pan from the heat and stir in remaining 2 tablespoons of butter. Stir until melted.
  18. Taste and adjust seasonings, if necessary.
  19. Place cutlets on plates, or platter, and pour sauce over the top.
  20. Garnish with remaining parsley.
  21. Enjoy!

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