In a large non-stick skillet saute pine nuts in 1 tablespoon of butter over moderately high heat, stirring, until golden. Add chives. Remove skillet from heat and transfer mixture with slotted spoon to a dish. Season sole with salt and pepper and dredge in flour, shaking off excess. In the skillet heat remaining tablespoon butter over moderately high heat until foam subsides and saute sole until it just flakes, about 1 minute on each side. Transfer sole to plates and spoon pine nut mixture over it. Serves 2. Gourmet March 1994